“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
Strawberries are showing up in the stores now, and at good prices :-D -- will definitely keep this one in mind!
ReplyDeleteHi Patience! I so agree, this is the best time of year for a fruit desert like this, when everything is coming into season. Let me know what you think if you try this recipe! :)
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