Low-Carb Red, White & Blue Berry Parfaits

Ingredients makes 4 servings

• Red layer:
• 1 ¹/₂ cups strawberries, fresh or frozen and thawed (216 g/ 7.6 oz)
• ¹/₃ cup water (80 ml/ 2.7 fl oz)
• 1 tsp gelatine or 1 tbsp chia seeds
• 15-20 drops liquid stevia or 1-2 tbsp Erythritol or Swerve - sweetener can be omitted
• White layer:
• ³/₄ cup coconut cream (180 g/ 6.3 oz) - same as creamed coconut milk
• ¹/₂ cup liquid coconut milk, such as Aroy-D or unsweetened almond milk (120 ml/ 4 fl oz)
• ¹/₂ tsp vanilla powder or 1-2 tsp sugar-free vanilla extract
• 2 tbsp powdered Erythritol or Swerve, or 15-20 drops liquid stevia - sweetener can be omitted
• Blue layer:
• ³/₄ cup blueberries, fresh or frozen (113 g/ 4 oz) - wild blueberries contain fewer carbs

• Tip

  To get the net carbs per serving down to 7.4 g, use an equal amount of blackberries instead of blueberries.

Instructions

1. Start by preparing the red layer. Place the strawberries with ¹/₄ cup (60 ml) of water into a blender or a food processor and pulse until smooth.

2. Pour the strawberry puree into a small sauce pan and add stevia. Mix the gelatine with the remaining water, and then pour into the sauce pan with the pureed strawberries. Heat gently until warm, and then take off the heat.

3. Divide the strawberry mixture between 4 jars or glasses, and then, place in the fridge for an hour or until set.

4. When the red strawberry layer is set, prepare the white coconut cream layer. Spoon the coconut cream into a bowl. Add liquid coconut milk, powdered Erythritol, and vanilla.

5. Using an electric mixer or a hand whisk, process until smooth and airy.

6. Spoon the white layer equally in the 4 jars, on top of the red strawberry layer.

7. Finally, top with fresh or frozen blueberries.

   Enjoy immediately or store in the fridge for up to 3 days.