English Trifle

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English Trifle

Source: Tastefully Vegan

 

Berry Filling:

 

1 cup water

6 oz. white grape/raspberry (frozen 100% juice concentrate)

1 tsp. vanilla

1/2 cup water

1/4 cup cornstarch

2 cups fresh or frozen berries (blueberries, cherries, or raspberries)

 

Combine 1 cup water, juice concentrate and vanilla and bring mixture to a boil.

Combine 1/2 cup water and cornstarch and stir until dissolved. Stirring

constantly, add cornstarch-water to the boiling juice and continue stirring

until mixture thickens and 'clears'. Add the berries and remove from heat. Set

aside to cool.

 

Cream Filling:

 

10.5 oz. box Mori-Nu tofu, firm

1/4 cup fructose

1 cup Better Than Milk, lite

1 tsp. vanilla

1/4 tsp. salt

1/4 cup Instant Clear Jel

 

In a blender, combine tofu, fructose, milk, vanilla and salt and process until

smooth. Turn blender speed down to lowest setting, remove the lid and add

Instant Clear Jel food thickener. Replace lid, increase speed to highest

setting and process briefly until mixture is thick.

 

Crunchy Filling:

 

2 cups gluten free granola or gluten free cookies, crumbled

 

Procedure:

 

Layer above ingredients into parfait glasses in the following order:

 

1. Granola or cookie crumbles

2. Berry filling

3. Cream filling

4. Repeat

 

End top layer with granola or cookie crumbs and a dollop of berry filling or

vegan whipped cream.

 

Yield: 8 parfaits