“Strawberry Parfaits with Cashew Crème” (page 478) is the perfect recipe for those times you want to indulge, but without all the guilt. While this isn’t a fat free dessert, with ½ cup cashews in the mix, it is split between four servings (if you can be that disciplined!),which comes out to just two tablespoons per serving. The Cashew Crème is made by blending cashews, sugar, soy milk, and tofu into a rich and creamy mixture that is refrigerated for at least 30 minutes. I would recommend even longer, though, as I think the flavor improves both by letting the ingredients blend for a longer period of time, and by being thoroughly chilled. Once the crème is ready, it is just a matter of layering the strawberries and crème in parfait glasses. An easy, yet elegant dessert and wonderful this time of year when strawberries are coming into season.
Hint: I recommend soaking the cashews in 2 cups of water for a couple of hours (or longer) before making this for improved blending and increased smoothness. Drain and discard soaking water before proceeding
Keeping it “McDougall Friendly” checklist:
No changes necessary! J