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Dairy-Free Blueberry, Lemon and Almond Parfaits
These pretty paleo breakfast parfaits are elegant enough to serve at a brunch for guests, but simple enough that kids can make them for a weekday breakfast. This version makes four servings so store them in the fridge and eat them all week! Make them your own with any combination of seeds, nuts, fruit and granola.
Ingredients
- 4 cups coconut milk yogurt
- 1 teaspoon almond extract
- Zest of 1 lemon
- 2 cups fresh blueberries
- 1 cup slivered almonds toasted
Directions
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Whisk together yogurt with almond extract and lemon zest, reserving a small amount for garnish.
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Scoop ½ cup yogurt into the bottom of four clear glass serving dishes.
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Sprinkle each with ¼ cup blueberries and ¼ of almonds.
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Top each with ½ cup yogurt mixture; finish with remaining blueberries and almonds.
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Garnish with remaining lemon zest.