I've always thought "parfait" was the most delicious name for a dessert - what could be better than eating something literally "perfect"?To make these layered desserts, start by placing 1 cup blueberries in a saucepan. Press just a few times with a potato masher until slightly crushed. Add 3 tablespoons organic/vegan Riesling of your choice, 3 tablespoons maple syrup and 1 tablespoon fresh-squeezed lime juice.
Bring the mixture to a boil over medium-high heat, stirring occasionally, then continue to cook for 5 minutes, still stirring occasionally.
Reduce the heat to medium and cook an additional 3 minutes, stirring frequently - the mixture should be thick by the end.
Let cool to room temperature before adding another cup of blueberries. From here, cover and chill the blueberry mixture for at least 2 hours, but if you like, you can make it up to 2 days before serving.
Just before serving, place 1/4 cup vegan cream cheese (such as Tofutti's Better Than Cream Cheese), in a large bowl. Beat with a mixer until smooth. Add 3 tablespoons organic powdered sugar, 1/2 tsp. grated lime rind, and 1/4 tsp. vanilla extract; beat well until combined. Add 1/2 cup vegan sour cream (Tofutti also makes a Better Than Sour Cream!), and beat until just combined.
Spoon about 2 and 1/2 tablespoons blueberry mixture into the bottom of 3 glasses - you can buy actual parfait glasses, but champagne flutes work in a pinch! Top each serving with 1 and 1/2 tablespoons 'cream cheese' mixture. Repeat the layers again in each glass.
Each of the 3 parfaits is 220 calories - this recipe also doubles easily! Sprinkle the top with some fresh-grated nutmeg if you like, for a pretty presentation.
Cost:
blueberries $3.99
Riesling $21.99
maple syrup $8.99
lime $0.50
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