Red, White, and Blueberry Parfaits

Summer is my favorite time of year in Oregon. Sweet, juicy peaches and nectarines tempt me at the Saturday Farmer's Market. And just in time for the 4th of July, my raspberry and blueberry bushes start bursting with life!


And while I can eat fresh, ripe berries by the bucketful, it's also sweet fun to create pies, muffins, scones, cakes, pudding, and ice cream with them. So for a tasty close to our weekend barbecue, I'll be serving these delectable little parfaits. You'll want to make the mousse and cashew creme ahead of time, so they have time to chill. Enjoy!


Raspberry Mousse Ingredients:

2 12.5-oz. packages silken tofu
2 1/2 cups fresh raspberries (thawed frozen raspberries will also work)
3/4 cup agave nectar or maple syrup
3 tsp. vanilla extract

Directions:

In food processor, whip tofu until smooth. Add berries, agave nectar, and vanilla and blend for another minute or so. Pour into a container with lid, and chill for at least 1-2 hours before serving.

Cashew Creme Ingredients:

1 1/3 cup raw cashews
1/2 cup water
3 tbsp agave nectar
1 tsp vanilla extract

Using a blender, blend all ingredients until smooth and fluffy. Chill before serving.

When ready to serve, assemble parfaits by layering raspberry mousse and cashew creme. Top with fresh blueberries. Makes 8 servings.