Breakfast Fruit Parfaits

 
1 cup blueberries
1 cup blackberries, cut in half lengthwise
1 cup strawberries, destemmed, and sliced
1 cup mango, peeled, and diced
1/2 cup kiwi fruit, peeled, and diced
1/4 cup apple juice
5 large bananas, cut into 2-inch pieces
2 t. lemon juice
1 cup shredded coconut
1 Quart Almond-Flax Granola
 

In a medium bowl, place the blueberries, blackberries, strawberries, mango, kiwi, and apple juice, toss gently to combine, and set aside. In a food processor or blender, place the bananas and lemon juice, and process for 1 minute or until smooth. Scrape down the sides of the container. Add the shredded coconut and process the mixture an additional 2-3 minutes or until extremely light and creamy. Transfer the mixture to a glass bowl. To assemble the parfaits: in the bottom of 4 large glasses or dessert dishes place 1/2 cup of the mixed fruit mixture, then 1/2 cup Almond-Flax Granola, followed by 1/2 cup of the banana-coconut cream mixture, and then repeat the layers ending with the banana-coconut cream mixture. Serve immediately.

**Note: non-dairy plain or flavored yogurt can be substituted for the banana-coconut cream mixture in the recipe.

Serves 4

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett