Dairy-Free Blueberry, Lemon and Almond Parfaits

Serves 2

These lovely parfaits are elegant enough to serve at a brunch for guests yet simple enough that kids can make them for a weekday breakfast (and even prepare the night before). Make them your own with any combination of seeds, nuts, fruit and granola.

Ingredients

2 cups coconut milk yogurt
½ teaspoon almond extract
Zest of 1 lemon
1 cup fresh blueberries
½ cup slivered almonds, toasted

Directions

Whisk together yogurt with almond extract and lemon zest, reserving a small amount for garnish.

Scoop ½ cup yogurt into the bottom of two clear glass serving dishes.

Sprinkle each with ¼ cup blueberries and ¼ of almonds.

Top each with ½ cup yogurt mixture; finish with remaining blueberries and almonds.

Garnish with remaining lemon zest.

Recipe and photo by Angela Sackett

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

Source URL: https://www.glutenfreeliving.com/recipes/breakfast/dairy-free-blueberry-lemon-almond-parfaits/