SOY-FREE OPTION*   OIL-FREE   GLUTEN-FREE OPTION**

The pudding in these parfaits is thick and tastes almost like cheesecake. Sandwiched in between layers of vanilla cookie crumbs, it’s something all your dinner guests will want seconds of. It’s a great mini dessert to serve in shot
glasses at your next party.

These delightful parfaits combine the creamy goodness of vegan yogurt and silken tofu with the nutritious red lentils to create a unique and flavorful dessert. The addition of rose water adds a delicate floral aroma, while vanilla extract and agave nectar provide sweetness.

To prepare the parfaits, simply blend all the ingredients (except the cookie crumbs) in a food processor until smooth. Layer the vanilla cookie crumbs and the tofu mixture in custard cups or shot glasses, creating alternating layers. Finally, top the parfaits with an additional layer of cookie crumbs to add texture and visual appeal.

After refrigerating for at least 2 hours, the parfaits will become thick and luscious. The flavors will meld together, creating a delightful and refreshing dessert option. Serve these rosewater-infused parfaits as a light and satisfying treat after a meal or enjoy them as a special indulgence throughout the day. They can be stored in the refrigerator, covered, for a few days, allowing you to enjoy them at your leisure.

YIELD: 8 parfaits

TOTAL PREP TIME: 20 minutes

INGREDIENTS

• 1 cup (230 g) vanilla vegan yogurt (*use coconut yogurt)
• 1 cup (192 g) cooked red lentils
• 1 container (12.3 ounces, or 349 g) silken tofu
• 1 tablespoon (15 ml) rose water
• 1 teaspoon vanilla extract
• 2 tablespoons (40 g) agave nectar (more if using plain yogurt)
• 3 cups (360 g) vanilla cookie crumbs (**use gluten-free)

INSTRUCTIONS

1. Add everything except for the cookie crumbs to a food processor and purée for about 8 minutes. Stop every few minutes and scrape down the side of the bowl to make sure it all gets incorporated.
2. In eight 10-ounce (280 g) custard cups or in shot glasses to make minis, layer the crumbs on the bottom, add a layer of the tofu mixture, then more crumbs, another layer of tofu, and end by completely covering the top with the rest of the cookie crumbs.
3. The mixture will thicken up when you refrigerate the parfaits, so put them in the fridge at least 2 hours before serving. They will keep, covered, for a few days.

PER PARFAIT: 124.1 calories; 3.1 g total fat; 0 g saturated fat; 6.0 g protein; 17.8 g carbohydrate; 2.3 g
dietary fiber; 0 mg cholesterol.

SERVING SUGGESTIONS AND VARIATIONS:

• Use different extract flavors, add unsweetened cocoa powder, or stir in various liquors to make an unlimited amount of flavors. Graham crackers and chocolate cookies make great crumb layers as well.
• Garnish with Fresh Berries: Add a pop of color and freshness to your parfaits by topping them with a variety of fresh berries such as strawberries, blueberries, raspberries, or blackberries. The vibrant berries not only provide a beautiful presentation but also complement the flavors of the parfait.
• Drizzle with Chocolate Sauce: For an extra indulgent touch, drizzle some vegan chocolate sauce over the top of the parfaits. The rich and velvety chocolate sauce pairs wonderfully with the creamy texture of the parfaits and adds a decadent element to the dessert.
• Sprinkle with Chopped Nuts: Enhance the texture and add a crunchy element to the parfaits by sprinkling nuts.