Strawberry Lemon Mousse Parfait
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 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
1/4 cup honey
1/2 teaspoon lemon zest + more for topping
- 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.
- For the lemon layer, blend all of the ingredients in a food processor until smooth. Put on top of the strawberry layer.
- Top with some lemon zest, and any fruit you may have on hand (if desired).
- Serve immediately or chill for a few hours.
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