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Strawberry & Rhubarb Parfait

|Strawberry & Rhubarb Parfait

This dessert / snack / breakfast meal couldn't be easier to prepare. I used Home-made Strawberry & Rhubarb Jam for the base, spooned some crème fraîche (or sour cream or plain full fat yogurt) on it and topped with toasted almonds and coconut - so easy! You can make these in advance and keep them covered in the fridge. When ready to be served, top with toasted almond and coconut flakes.

Preparation time

Overall

Nutritional values (per serving):

6.7 grams 3.8 grams 5.6 grams 44.3 grams 29.6 grams 448 calories
Total Carbs10.6grams
Fiber3.8grams
Net Carbs6.7grams
Protein5.6grams
Fat44.3grams
of which Saturated29.6grams
Energy (calories)448kcal
Magnesium18.3mg (5% RDA)
Potassium169mg (9% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (5%), fat (89%)

Ingredients (makes 2 servings):

  • 1 package crème fraîche or sour cream or plain full fat yogurt (240 g / 8.5 oz)
  • 2 tbsp toasted almond flakes
  • 2 tbsp toasted coconut flakes
  • 6 tbsp Homemade Strawberry & Rhubarb Jam (120 g / 4.25 oz)

Note: Although yogurt has more carbs than sour cream, the net carb content will be similar. Raw dairy contains bacteria that feed on lactose and thus reducing the amount of carbs (up to 70% under ideal conditions).

Instructions:

To assemble, spoon the jam into a dessert bowl (3 tbsp per serving).
|Strawberry & Rhubarb Parfait
Add crème fraîche and garnish with toasted almond and coconut flakes. ENJOY!
Note: You can either get ready-toasted almond flakes or simply dry-roast them on a non-stick pan for a minute or two. |Strawberry & Rhubarb Parfait

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (2)

So tasty! I really love the sweet & sour taste. I didn't know there is something lower in carbs than yogurt (for this type of recipe). Thanks!

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I personally use sour cream or creme fraiche more than yogurt. You should still be careful with any dairy and not use too much Smile Or use coconut cream instead...

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