Impossible to resist this strawberry and rhubarb parfait that is both fresh, creamy and lightly sweet. Perfect for a dairy-free dessert or snack, it comes together in just a few minutes and provides a great source of fibre and protein thanks to the combination of fruit, cereals, chia seeds and tofu. A simple and nourishing option, approved by our dietitians, that will please both kids and adults. For more ideas, take a look at our Top 10 healthy desserts.
Preparation
10
min
Cooking
10
min
Servings
2
Nutrition Facts (per serving)
Calories
290
Fat
6
Carbohydrates
48
Fibre
14
Protein
11
Sodium
135
Ingredients
Strawberry rhubarb compote
- 250 ml (1 cup) of frozen strawberries (or fresh)
- 250 ml (1 cup) of rhubarb, cut into pieces
- 15 ml (1 tbsp) of chia seeds
- 15 ml (1 tbsp) of maple syrup
Tofu garnish
- ⅔ block (200 g) of soft tofu (or 1 cup of plain Greek yogurt)
- 15 ml (1 tbsp) of powdered peanut butter (or protein powder)
- 15 ml (1 tbsp) of maple syrup*
- 5 ml (1 tsp) of pure vanilla extract
Topping
- 125 ml (½ cup) of All-Bran Buds cereal
Preparation
- In a small saucepan, place the strawberries, rhubarb and maple syrup.
- Bring to a boil over medium heat, then reduce to low heat and cook for 10 minutes, stirring occasionally. Remove from heat and stir in the chia seeds. Mash with a fork and let cool slightly.
- In a food processor, place the soft tofu, powdered peanut butter, maple syrup and vanilla extract. Blend until smooth and creamy.
- Divide the compote into the bottom of 2 verrines.
- Add the tofu mixture, then top with All-Bran Buds cereal. Repeat a second time.
- Serve immediately or refrigerate until ready to serve. If refrigerated, add the cereal only when ready to serve.
Notes
Keeps for 3 days in the refrigerator.
*In the tofu topping, if a vanilla-flavoured or already sweetened protein powder is used, omit the maple syrup in this part of the recipe.
