Recipe & Photo Courtesy of Tina VanDenHeuvel, NTP NHC
Yields: 4 parfaits
Ingredients: 1 1/2 cups fresh raspberries 1 1/2 cups fresh blueberries Lemon cookies (see recipe below) Coconut cream (see recipe below)
For the Lemon Cookie Ingredients: 3/4 cup salted butter, softened 1 cup Erythritol sweetener Zest of 1 lemon 1 large egg 1 egg yolk Juice from one lemon 1 tsp. pure lemon extract 1 3/4 cups almond flour 1/4 cup coconut flour 2 tsp. baking powder
Method: • In a medium bowl using a hand mixer, cream the butter and sugar. Add lemon zest, egg, yolk, lemon juice and extract and mix thoroughly. Add almond flour, coconut flour and baking powder and mix until all ingredients are combined. • Refrigerate dough for 15 minutes. • Scoop 1 tablespoon-sized cookie dough into your palm and roll into balls. Place on a parchment-lined cookie sheet at least 2 inches apart. • Bake at 350˚F for 9 to 10 minutes. Let cool entirely before serving.
For the Coconut Cream
Ingredients: 1 (13.5 oz.) full fat canned coconut milk 1 tsp. vanilla Method: • Place the can of coconut milk in the refrigerator for up to at least 4 hours. Chill a medium glass bowl in the refrigerator for 15 minutes. • Open your can of coconut milk and scoop out all of the cream into the bowl. Reserve liquid for another recipe like a soup or smoothie. • Using a hand mixer, fluff up the coconut cream for one minute. Add vanilla and mix for another minute until creamy. • Use the coconut cream right away or store in a glass jar with a fitted lid for up to one week. Layering the Parfait
• Using a pint-sized mason jar, layer parfaits in this order: lemon cookie, cream, blueberries, lemon cookie, raspberries and then cream. Repeat each layer. Each jar should hold 4 total layers. On the top layer use both raspberries and blueberries.
• Serve immediately or keep chilled in the refrigerator for up to 24 hours.
