The result was these beautiful
lemon parfait cups.
Not exact matches
Rose and Lavender
Parfait 6.5 oz (about1 1/2
cups) meat of young Thai coconut 1 1/4
cup coconut water 1/4
cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4
cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed
lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3
cup coconut oil — melted
If you'd like to include these darling
lemon yogurt
parfait as part of a large brunch menu, serve them in small, clear, plastic dessert
cups with mini wooden or plastic tasting spoons.
Makes 6
Parfaits Ready In: 90 minutes Ingredients FOR THE RASPBERRY CREAM: 2
cups fresh raspberries 3 tablespoons pure maple syrup 1 (12 - ounce) package firm silken tofu 1 tablespoon fresh
lemon juice FOR THE CHOCOLATE -LSB-...]