Fresh Fruit and Cream Parfaits
- 1 teaspoon sugar
- 4 large peaches, peeled and cut into chunks
- 4 large nectarines, cut into chunks
- 3/4 pound firm silken tofu
- 2 tablespoons brown rice syrup
- 2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 cup blueberries
- Fresh mint sprigs
Heat 1/4 cup water and sugar in a medium pot over medium heat until sugar has dissolved.
Add peaches and nectarines, gently toss to coat and cook until slightly softened, about 1 minute.
Remove from the heat and set aside to let cool.
Meanwhile, put tofu, brown rice syrup, maple syrup, and vanilla into a blender and purée until smooth.
Transfer to a container, cover and refrigerate for 1 hour. Remove from refrigerator and stir well.
Spoon a small amount of peaches and nectarines into the bottom of a parfait or wine glass.
Sprinkle with a few blueberries and top with a heaping spoonful of the tofu cream.
Add more fruit and blueberries and finish with tofu cream.
Top parfaits with a few more blueberries and a sprig of mint.
Cover with plastic wrap and refrigerate until cold, then serve.
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- 1 teaspoon sugar
- 4 large peaches, peeled and cut into chunks
- 4 large nectarines, cut into chunks
- 3/4 pound firm silken tofu
- 2 tablespoons brown rice syrup
- 2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 cup blueberries
- Fresh mint sprigs