Blood Orange and Dairy-free Cream Parfaits

If you want to add more gluten free and lacto ovo vegetarian recipes to your collection, Blood Orange and Dairy-free Cream Parfaits might be a recipe you should try. One serving contains 199 calories, 4g of protein, and 3g of fat. This recipe serves 2. For $1.64 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of coconut oil, honey, blood orange, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Caras Cravings has 43 fans. Overall, this recipe earns a super spoonacular score of 82%. Ricotta Pound Cake with Blood Orange Filling, Whipped Cream Mascarpone Topping and Candied Blood Orange Slices, Healthy Strawberry Cheesecake Parfaits (Nut-Free, Dairy-Free, Soy-Free), and Raw Dairy-free Orange Cream Ice Cream are very similar to this recipe.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Completely remove the rind from the blood oranges with a sharp knife. As the picture above displays, you’ll be left with a skinless orange. Then, break into it’s natural segments and remove the flesh from the skin. Once you’ve removed the flesh from the skin, place in a small saucepan and continue with remaining segments. Once complete, add remaining sauce ingredients to the saucepan and bring to a simmer on medium-low heat. Cook uncovered for 8-10 minutes, stirring frequently, until apple pieces are soft.Remove from heat, mash with a fork or potato masher, remove cinnamon sticks and cloves and set aside to cool completely.Meanwhile, add dairy-free lemon cream ingredients to the bowl of your food processor or blender. Begin with 1 teaspoon of dairy-free milk. Blend until smooth. If the cream needs a bit of thinning out, add extra milk. The amount if milk needed will vary depending on the type of beans used – home cooked, or canned. Even canned varieties differ in consistency so it’s better to start off with 1 teaspoon and work your way up. For my homemade batch of cooked beans, I used 3 teaspoons of non-dairy milk.Once the sauce is cooled, grab two small cups; I used a tea light candle holder for one of my parfaits, and add a layer of cream to the bottom of the cup. Follow with the sauce, then top it off with cream. Smooth out the layers as you go.Serve immediately, topping it off with a sprig of mint, or allow to chill for a couple of hours before serving.Substitution notes:•Feel free to use 160 grams of any fruit of your choice. Regular oranges, extra apples, or berries work nicely.•Navy beans are recommended because they’re very silky in texture.•Honey can be replaced with whatever liquid or granulated sugar you have on hand.•Coconut oil can be replaced with the same amount of grape seed oil, almond oil or macadamia nut oil. It helps the cream maintain its richness.

 

Step by step:

1. Completely remove the rind from the blood oranges with a sharp knife. As the picture above displays, you’ll be left with a skinless orange. Then, break into it’s natural segments and remove the flesh from the skin. Once you’ve removed the flesh from the skin, place in a small saucepan and continue with remaining segments. Once complete, add remaining sauce ingredients to the saucepan and bring to a simmer on medium-low heat. Cook uncovered for 8-10 minutes, stirring frequently, until apple pieces are soft.

2. Remove from heat, mash with a fork or potato masher, remove cinnamon sticks and cloves and set aside to cool completely.Meanwhile, add dairy-free lemon cream ingredients to the bowl of your food processor or blender. Begin with 1 teaspoon of dairy-free milk. Blend until smooth. If the cream needs a bit of thinning out, add extra milk. The amount if milk needed will vary depending on the type of beans used – home cooked, or canned. Even canned varieties differ in consistency so it’s better to start off with 1 teaspoon and work your way up. For my homemade batch of cooked beans, I used 3 teaspoons of non-dairy milk.Once the sauce is cooled, grab two small cups; I used a tea light candle holder for one of my parfaits, and add a layer of cream to the bottom of the cup. Follow with the sauce, then top it off with cream. Smooth out the layers as you go.

3. Serve immediately, topping it off with a sprig of mint, or allow to chill for a couple of hours before serving.Substitution notes:•Feel free to use 160 grams of any fruit of your choice. Regular oranges, extra apples, or berries work nicely.•Navy beans are recommended because they’re very silky in texture.•Honey can be replaced with whatever liquid or granulated sugar you have on hand.•Coconut oil can be replaced with the same amount of grape seed oil, almond oil or macadamia nut oil. It helps the cream maintain its richness.

Nutrition Information:

covered percent of daily need