Raspberries & Cream Parfaits
Prep time: 
Total time: 
Serves: serves 4
A high-protein, creamy snack that can also double as breakfast. This recipe is incredibly versatile. Get creative and make it your own.
For the Berries & Cream:
  • 3 cups frozen raspberries
  • ¾ cup low-fat cottage cheese
  • ¾ cup low-fat Greek yogurt
  • ½ teaspoon powdered stevia, or to taste
For the Parfaits:
  • 1 ripe avocado
  • 6 ounces fresh raspberries
  • 1 cup of gluten-free cereal, such as Erewhon Corn Flakes, or ½ cup toasted almonds
Make the Berries & Cream:
  1. Set the berries out to thaw in a bowl.
  2. Once the berries are thawed, put the cottage cheese in the bowl of a food processor fitted with a steel blade. Process until smooth.
  3. Add the Greek yogurt and process until combined and creamy.
  4. Transfer cottage cheese and yogurt mixture to the bowl with the thawed berries. Mix to combine.
  5. Add stevia. Taste and adjust sweetness if necessary.
Make the Parfaits:
  1. Put a layer of Raspberries & Cream in the bottom of 4 parfait glasses.
  2. Add a layer of fresh raspberries, avocado, and cereal or almonds.
  3. Top off with a layer of Raspberries & Cream, followed with a little cereal or almonds and a few fresh raspberries.
  1. Add a different fruit, such as sliced banana, fresh blackberries, or kiwi.
  2. Use your favorite toasted nuts instead of almonds.
  3. Make multiple layers in the parfait instead of one layer in the center.
Recipe by Amy Green | Gluten Free Recipes at http://amygreen.me/raspberries-cream-parfait/