Recipe: Strawberry Lemon Mousse Parfait

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Strawberry Lemon Mousse Parfait
{gluten/dairy/corn/soy/tomato/potato/egg/coconut/refined-sugar free}

Inspired by Plant-Powered Kitchen’s Raw Raspberry Pudding recipe.

I wanted to make a refreshing dessert that would be great any time of the year, but would specifically work for Spring time and Easter. The layers of strawberry and lemon go hand-in-hand, with the flavors complimenting each other just right.

Ingredients For Strawberry Layer:
2 bananas
2 cups frozen strawberries – must be frozen
1/2 tablespoon honey (or other thick liquid sweetener)

Ingredients For Lemon Layer:
1/4 cup milk of choice
1 1/2 cups soaked cashews (If you don’t want to use cashews, and coconut is safe, you can substitute 1 cup of canned coconut milk for the cashews and milk.)
Juice of 1 lemon
2 bananas
1/4 cup honey
1/2 teaspoon lemon zest + more for topping

Making It:

  1. For the strawberry layer, blend all of the ingredients in a food processor until smooth. Put into a 9×13 glass dish, individual serving dishes, or something similar.
  2. For the lemon layer, blend all of the ingredients in a food processor until smooth. Put on top of the strawberry layer.
  3. Top with some lemon zest, and any fruit you may have on hand (if desired).
  4. Serve immediately or chill for a few hours.

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