Berry Coulis Parfait with Granola and Dairy-Free Yogurt

0

This recipe for a berry coulis parfait is a “5 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Nancy Diana. For the yogurt layer, she uses Cultured Coconut Milk from So Delicious.

Berry Coulis Parfait with Granola and Dairy-Free YogurtFast and Fresh Dairy Free Time Trials Recipe ContestNancy says, “This berry coulis parfait is a super easy and fast breakfast, snack or dessert.”

For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/dairy-free-time-trials-recipe-contest

Special Diet Notes & Options: Berry Coulis Parfait

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, and vegetarian. Just be sure to choose your granola wisely. For pure ingredients, Udi’s Gluten-Free Granola is a good option.

For tree nut-free and dairy-free berry coulis parfaits, use a granola without tree nuts, such as Enjoy Life.

For vegan berry coulis parfaits, use BeeFree, agave, maple or brown rice syrup in place of the honey.

Berry Coulis Parfait
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • ¼ cup raspberries or strawberries
  • 2 tablespoons honey, or to taste
  • 3 tablespoons water
  • ¼ cup granola with nuts
  • 1 cup So Delicious Cultured Coconut Milk (Yogurt) (I use Vanilla, but any flavor is great)
  • ¼ cup blueberries
Instructions
  1. Cook red berries with water and honey on high heat for 1-2 min, mashing with a fork or hand blender.
  2. Meanwhile layer granola then yogurt followed by blueberries.
  3. Spoon the raspberry puree over the blueberries and top with granola.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: