TROPICAL FRUIT PARFAITS / Anti-Inflammatory Foods and Recipes

Yield: 
Makes 4 servings

One bite of these gorgeous parfaits and your taste buds will travel to a tropical island paradise without ever leaving home. They’re made with alternating layers of vanilla-infused, nut-based whipped topping and a luscious blend of goji berries, kiwi, mango, and papaya, all of which are anti-inflammatory superstars.

Ingredients: 

 Juice of 1 orange
1⁄3 cup goji berries
1 papaya, peeled and diced
1 mango, peeled and diced
2 kiwi, peeled, quartered lengthwise, and thinly sliced
1½ cups Vanilla-Nut Whipped Topping
2 tablespoons unsweetened shredded dried coconut

 

Vanilla-Nut Whipped Topping (Makes 1½ cups)

2½ cups warm water
1½ cups raw macadamia nuts
6 pitted soft dates
1½ teaspoons vanilla extract
Put 2 cups of the water and the macadamia

Assembly: 

Put the orange juice and goji berries in medium bowl and set aside for 5 minutes to rehydrate the goji berries. Add the papaya, mango, and kiwi, and stir to combine. Have ready four large glasses or dessert dishes.

To assemble each parfait, layer one-eighth of the fruit mixture and 3 tablespoons of the Vanilla-Nut Whipped Topping in the bottom of each glass or dessert dish. Repeat the layers, then top with ½ tablespoon of the shredded coconut. Serve immediately.

Variation: Replace any of the suggested fruits with other tropical fruits, such as dragon fruit, guava, passion fruit, or star fruit.

Per serving: 683 calories, 10 g protein, 42 g fat (8 g sat), 86 g carbs, 25 mg sodium, 108 mg calcium, 14 g fiber

 

 

Vanilla Nut Whipped Topping

Put 2 cups of the water and the macadamia nuts in a medium bowl. Put the dates and remaining ½ cup of water in a small bowl. Let the nuts and dates soak for 1 hour or longer. Drain the macadamia nuts but do not drain the dates. Put the macadamia nuts, the dates and their soaking liquid, and the vanilla extract in a blender and process until smooth. Scrape down the blender jar and process until thick and creamy, 3 to 5 minutes. Stored in an airtight container in the refrigerator, the topping will keep for 5 days.  Serve cold.

Per 2 tablespoons: 154 calories, 2 g protein, 13 g fat (2 g sat), 11 g carbs, 1 mg sodium, 22 mg calcium, 2 g fiber

 

 

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