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Fresh Fruit and Cream Parfaits

Serves 4
Time 2 hr 20 min
Sweet and juicy summer fruit, nectarines, peaches and assorted berries make for a beautiful parfait. You can also create a tropical version by layering mangos, pineapple, bananas and flavoring the cream with shredded coconut.
Ingredients
  • 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
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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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
Shop with Prime

Exclusively for Prime members in select ZIP codes.