Gluten-free SOURDOUGH & YOGURT PARFAITS
Total time: 15 minutes | Serves: 2
Delight your guests with a sweet, simple, and refreshing dessert! These Gluten-Free Sourdough & Yogurt Parfaits are a fun and customizable treat that is perfect for summer. With varying layers of ingredients, you can use your creativity to create the parfait of your dreams. Whether you go the decadent route or build a healthy parfait, the toppings and mix-ins are up to you!
1 ½ cups cubed Bread SRSLY Seeded Sourdough
1 cup sliced strawberries
1 cup lemon pudding
1 5 oz container of vanilla yogurt
1 tablespoon coconut oil
1 tablespoon coconut sugar
1 tablespoon honey (optional)
Whipped Cream, for topping (optional)
For two parfaits, you’ll need about half of a Seeded Sourdough Loaf. Remove the outer crust and edges so you’re only working with the soft center. Slice into small cubes. This should be about 1 ½ - 2 cups of cubes. Place in a mixing bowl.
Set your oven to 325 F. Melt 1 tablespoon coconut oil (if solid) and toss with the bread cubes. Add 1 tablespoon of coconut sugar, and toss well, making sure all the bread is evenly coated.
Line a baking sheet with parchment paper, evenly lay out the cubes, and bake in the oven for about 10 minutes. You want the bread to remain soft, so keep an eye on them, ensuring they don’t overcook.
Once they have a nice ‘sponge cake’ consistency, remove from the oven and let them cool fully.
Begin preparing your mix-ins and toppings. It’s easiest to have everything prepped and ready to go before building the parfaits. While we used strawberries, lemon pudding, vanilla yogurt, and honey, blueberries, blackberries, raspberries, chocolate morsels, sprinkles, almond butter, and chocolate mousse are all fun to work with as well!
Start by filling each parfait dish with a few bread cubes at the bottom, next add sliced strawberries, then lemon pudding and vanilla yogurt. Repeat the layers until you reach the top, then drizzle with honey and an optional dollop of whipped cream. Enjoy!