This is a light and refreshing treat on a hot summer’s eve.
Serving Size: 4
- 2-3 pints raspberries total
- 1 container (about 1&1/2 cups) plain soy yogurt
- 1-2 teaspoon vanilla flavoring
- 2-3 tablespoons powdered sugar
for the sauce:
- 2 pints raspberries
- splash lemon juice
- 1/2 cup sugar
- 2-3 tablespoons water
- 2 teaspoons cornstarch (if you want a thicker sauce)
- few lemon verbena leaves as garnish
Carefully pick over the raspberries to make sure they are clean and no little animals.
Save about a pint to use complete and add in the parfait as well as decorating the top.
To make the sauce:
Put the other 2 pints of raspberries into a saucepan, add the sugar, splash some lemon juice over and a bit of water.
Cook the raspberries until soft and there is liquid.
Mash with a spoon until the mixture is soft and just begins to boil.
Press through a fine sieve or cheesecloth-lined strainer.
If you want the sauce to be thicker, mix 2 tsp. cornstarch with 2-3 tablespoons of water and add to the raspberry sauce.
Return to the stove and boil, stirring, until the sauce thickens and become clear.
Allow to cool.
To make the flavored soy yogurt:
Mix the vanilla flavoring and powdered sugar into the soy yogurt and blend well.
To make the parfaits:
Put 1 tablespoon of raspberry sauce in the bottom of 4 parfait glasses.
Put a layer of soy yogurt on top and then drop a few fresh raspberries on top of the soy yogurt.
Put a second layer of raspberry sauce and a few more fresh raspberries on top.
Garnish with a couple of lemon verbena leaves.
We used plain soy yogurt and added our own vanilla flavoring, of course you can use already made vanilla or any other flavor you enjoy.