• Home
    • about me
    • contact me
  • recipes
    • instant pot recipes
    • slow cooker recipes
    • drinks and syrups
    • appetizers
    • breakfast
    • dessert
    • mains
    • pasta
    • salads
    • sandwich
    • soup
    • spreads
    • stews
  • crockpot faq
    • slow cooker recipes
  • IP recipes
    • instant pot accessories
  • air fryer recipes
    • My Favorite Air Fryers and Accessories
  • My Books
  • Kathy’s Must-Haves

Home » Dessert » Rosewater Parfaits

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.) For more information, please see my full disclosure policy.

Rosewater Parfaits

May 11, 2013 by Kathy Hester 23 Comments

Share on PinterestShare on FacebookShare on TwitterShare on RedditShare on LinkedInShare on WhatsAppShare on PocketShare on Email

Rosewater Parfaits

The photo above was taken by Renee Comet who took all the photos for The Great Vegan Bean Book – she did an amazing job!

The pudding in these parfaits is thick and gets its cheesecake-like flavor from the vegan yogurt. The magic bean ingredient? Well, that would be the cooked red lentils. I promise you no one will know they are in this decadent dessert. I do use silken tofu, but you could make it with all yogurt instead, it just won’t be as thick.

Sandwiched in between layers of vanilla cookie crumbs, it’s something all your dinner guests will want seconds of. It’s a great mini dessert to serve in shot glasses at your next party.

Rosewater Parfait from The Great Vegan Bean Book
Print Recipe
0 from 0 votes

Vanilla Rosewater Parfaits

gluten-free option*, oil-free
Prep Time20 mins
Total Time20 mins
Servings: 8
Calories: 302kcal
Author: Kathy Hester

Ingredients

  • 1 cup 262 g vanilla yogurt
  • 1 cup 192 g cooked red lentils
  • 1 container 12.3 ounces/349g silken tofu
  • 1 tablespoon rosewater
  • 1 teaspoon vanilla
  • 2 tablespoons agave nectar more if using plain yogurt
  • 3 cups 240 g vanilla cookie crumbs (*use gluten-free cookies to make gluten-free or leave them out and just have pudding)

Instructions

  • Add everything except for the cookie crumbs to a food process and purée for about 8 minutes. Stop every few minutes and scrape down the side of the bowl to make sure it all gets smooth.
  • In 8 small (10 ounce) custard cups (or in shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbs.
  • The mixture will thicken up when you refrigerate the parfaits, so put them in the fridge at least 2 hours before serving but will keep covered for a few days.

Notes

Serving Suggestions & Variations: Use different extract flavors, add cocoa powder or even liquors to make an unlimited array of versions. Graham crackers and chocolate cookies make great crumb layers as well.

Nutrition

Calories: 302kcal | Carbohydrates: 46g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 187mg | Fiber: 4g | Sugar: 20g
Join Kathy's Cooking Club!

Share on PinterestShare on FacebookShare on TwitterShare on RedditShare on LinkedInShare on WhatsAppShare on PocketShare on Email

Filed Under: Dessert, Gluten-free, No Added Oil, Summer, The Great Vegan Bean Book Tagged With: bean desserts, beans, red lentils, rosewater, The Great Vegan Bean Book, Vegan, virtual vegan potluck, vvc

« The Best Indian Chickpea Yogurt Salad
Boma Loves Vegans! »

Comments

  1. veganmiam says

    May 11, 2013 at 2:04 am

    What a beautiful recipe and a collection of vegan food gawkin’ photos! This is also my first time at VVP 3.0, but of course not the last, too!

    Happy Virtual Vegan Potluck 3.0 Day x

    ♡ rika, vegan miam
    http://www.veganmiam.com
    ★ we travel + eat vegan blog ★

    Reply
  2. deerly beloved bakery says

    May 11, 2013 at 4:05 am

    Absolutely beautiful! I use rosewater in some of my cakes and I will definitely be using some to make this! Happy Potluck! X

    Reply
  3. Alexander Willow Harvey says

    May 11, 2013 at 4:27 am

    Beautiful!

    Reply
  4. Cheerfully Vegan says

    May 11, 2013 at 8:23 am

    Apparently, Food and Fitness hasn’t posted her blog yet. I’m after her in the list. I would sure appreciate an extra link in your blog until hers is up. Here is my post: http://cheerfullyvegan.wordpress.com/2013/05/11/pina-colada-millet-pudding-for-the-virtual-vegan-potluck/

    Reply
  5. Livvy says

    May 11, 2013 at 8:25 am

    How elegant! Can’t wait to try this – it looks fantastic.

    Reply
  6. luminousvegans says

    May 11, 2013 at 8:51 am

    These look so fancy! I love dishes that just involve a blender!

    Reply
  7. Poppy says

    May 11, 2013 at 9:26 am

    They are so adorably cute!

    Reply
  8. Annie says

    May 11, 2013 at 9:28 am

    Kathy, I saw these in your new cookbook and knew I’d be making them SOON! Your book is beautiful, by the way. The photos are stunning.

    Thanks for participating!!

    Reply
  9. Kathryn says

    May 11, 2013 at 10:51 am

    Gorgeous photo! Looks delicious!

    Reply
  10. Richa says

    May 12, 2013 at 1:31 am

    wow. i wouldnt have guessed there are lentils in there.. lovely parfait Kathy!

    Reply
  11. Susmitha - Veganosaurus says

    May 12, 2013 at 9:05 am

    These look so very beautiful, Kathy!

    Congrats on your new cookbook. 🙂

    Reply
  12. Elle says

    May 12, 2013 at 1:33 pm

    This looks so yummy 🙂 and also sounds quite easy to make. Great recipe^^

    Reply
  13. anna h says

    May 12, 2013 at 1:55 pm

    Hmmm weird texture. I doctored the favoring with more vanilla, almond extract, and fresh squeezed orange juice and pulp. I won’t make again.

    Reply
    • Kathy Hester says

      May 12, 2013 at 6:57 pm

      Anna, sorry you didn’t enjoy it. I wonder if the extra liquid made it too thin and then it didn’t set up well? Or maybe if you blended the mixture longer it would have had the smoother consistency you were after?

      Reply
  14. Ruchama says

    May 12, 2013 at 5:27 pm

    Looks perfect for a vegan Shavuot dessert. The tradition is dairy for this holiday and also roses as decorations. I’ll be making this and decorating with rose petals. Thanks for the great idea. This recipe also makes me more interested in the book. What a creative use of lentils!!

    Reply
  15. Sophie33 says

    May 13, 2013 at 9:49 am

    MMMM! What a very festive & elegant desert! It is very special for me, that you added lentils in a top dessert! You don’t taste them, do you? This way is very nutritious, I think!

    MMMMMMMMMMMM!

    Reply
    • Kathy Hester says

      May 13, 2013 at 10:30 am

      Sophie – I don’t taste them at all.

      Reply
  16. Somer says

    May 15, 2013 at 11:25 am

    Wow, it’s taking me forever to get through the potluck, but these beauties were so worth the wait! They may be the prettiest dessert yet. I CANNOT wait to see the Great Vegan Bean Book and see what other magic you’ve concocted with so many lovely legumes!

    Reply
  17. Maggie Muggins says

    May 16, 2013 at 11:56 am

    What a gorgeous dessert! The rosewater sounds like a lovely addition.
    Got to love those sneaky sneaky lentils 🙂

    Reply
  18. Vix says

    May 17, 2013 at 5:45 pm

    Such a beautiful, elegant dessert. The photos are stunning!

    x Vix
    vixbakes.com :: vegan baking + raw desserts

    Reply
  19. spinachrevolution says

    May 18, 2013 at 4:46 pm

    This is great. I agree with Vix, it looks so elegant. I often use white beans in desserts, but I have never thought of using lentils. What a clever idea. Thank you.

    Reply
  20. Allison (Spontaneous Tomato) says

    May 18, 2013 at 6:20 pm

    Those look lovely! (I love the photograph, too.) And such a creative recipe, to be able to make a dessert from tofu + lentils! Awesome. 🙂

    Reply
  21. Keely @ Gormandize says

    May 21, 2013 at 8:37 pm

    Wow, lentils? Wow. I think I’m going to have try try this to believe it!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Join Kathy's Cooking Club!

Learn How to Use Your IP

The Ultimate Vegan Cookbook for Your Instant Pot The Ultimate Vegan Cookbook for Your Instant Pot

Learn all about nutritional yeast!
Healthy Slow Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. We also participate in other affiliate programs. This is at no added cost to you and allows me to keep making new recipes to share!
ⓒ Kathy Hester, HealthySlowCooking.com
| privacy policy | contact |
All rights reserved. No materials may be used without permission.