Key Lime Cream and Fruit Parfait
1 1/2 cups key lime juice
2 1/2 cups water
1/4 cup brown rice syrup
1/2 cup organic light granulated sugar
1 pinch sea salt
4 tablespoons arrowroot powder
6 tablespoons cornstarch
3/4 cup water
12 1/3 ounces tofu, low-fat silken, (extra-firm)
1/4 teaspoon spirulina seaweed, (optional) (this is to give the custard a nice green color - does not add flavor)
2 cups fresh strawberries, sliced
1 teaspoon lime zest
2 tablespoons lime slices
Combine juice, water, brown rice syrup, granulated sugar, and pinch salt in sauce pan and bring to slow simmer.
In a small bowl, mix together the arrowroot powder, cornstarch and water. Add this mixture to the sauce pan slowly (stirring as adding), and heat until thick (about 5 minutes).
Take out a cup or two of the lime mixture, and blend it with the tofu and the spirulina. Add it back to rest of the lime mixture.
Using parfait glasses, spoon a little custard into the bottom of each glass, and then put a layer of fruit and zest on top of the first custard layer. Repeat for 2 more times to create 3 custard/fruit layers. Top each glass with a lime slice
Refrigerate and serve.
- For a richer version of this dessert (which has more fat), use coconut and/or nut milk (e.g., almond or cashew milk/cream) in place of water.
- As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, etc) can be used, and in varying amounts depending on your tastes.