Vanilla Rosewater Parfaits
gluten-free option*, oil-free
Servings: 8
Calories: 302kcal
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