... creamy, tangy, tart, sweet, fresh, chilled ...
Well, we’re coming to the close of this ‘oh-my-gosh-it’s-so-hot, seriously-please-send-help’ Summer. Lately, I’ve been beating the heat with some (quite literally) chilled-out recipes: Ice cold boba tea, sorbet, smoothies, mocktails, cocktails, anything cold. There are oh-so-many different flavors, textures, and ways to find cooling, tasty joy despite the temperature hikes of late.
We need cold and delicious, please. Ah, sweet relief. What’s better than tart, juicy, tasty fruit layered with a fluffy, yogurt-infused whipped topping?
Must have. Gotta have. Want now.
(Plus, I recently made homemade soy yogurt at home, so I wanted to use some for this application!)
This tart, tangy, juicy, creamy Summer fruit parfait recipe is simple, fast, and can either serve 1-2 -or- can be multiplied for company/dinner party situations.
It’s crazy delicious and refreshing, with room for a surprise boozy twist (see recipe below)!
- Ingredients -
Vegan Frozen Whipped Topping – So, we’re using vegan frozen coconut-based whipped topping. It’s already sweetened and everything. I’m using TruWhip-brand (which is just like the Cool Whip you used to have dolloped on pie at Thanksgiving as a kid, except 100% plant-based), but you can also use homemade vegan whipped cream for this as well, instead. (Whip liquid vegan whipping cream -or- coconut cream until it is fluffy and light, add a dusting of powdered sugar, and continue to whip until at stiff-peak stage. Follow the recipe from that point forward.)
Plain Vegan Yogurt – Adds some probiotic benefits and a slightly rich, bright tang. Try to find a nice thick one. Yum…
Fresh Peaches & Golden Kiwi – So juicy, fuzzy, tart & sweet, absolutely delicious, and compliments the fluffy creamy goodness.
Sumac – Sumac is traditionally used in Middle Eastern-cooking (you might recognize it as a garnish served on a creamy hummus at your local tapas restaurant). It is -NOT- poisonous, despite the impression the name might give. It is a relative to the infamously poisonous sumac plant, but it is NOT from that same plant. Culinary Sumac is a tart and tangy red berry, dried and ground, safe to eat, and a fabulous garnish where a tang is needed / wanted. A lovely surprise on top of this dessert!
Dry Curaçao (optional) – A bit of a boozy addition and a flavorfully welcome one! Pierre Ferrand-brand Dry Curaçao adds a delicate, creamy orange dreamcicle flavor to this dish. Overall, Dry Curaçao rocks in-general, and is always worth keeping in the pantry for cocktails, desserts, and more!
Okay, it’s time to close out the Summer with a BANG!
Let’s go!
AuthorGinny ClarkCategoryBoozy Things, DessertsDifficultyBeginnerIn a medium bowl, measure out the frozen whipped topping & yogurt (adding optional dry curaçao here, if you like), and gently fold together.
Cover and place in fridge -or- freezer to stay chilled while prepping the fruit.
Wash the kiwi and peach well, and cut each in 1/2, removing & discarding the pit from the peach.
Using a mellonballer, scoop out the meat of the fruit (excluding the skin), and set aside.
You can also chop into cubes, or cut into other fun shapes / slices as well, instead!
Layer fruit and whip in cups or glasses, and garnish with a pinch of sumac on top before serving.
Best enjoyed straight away, chilled!
Store extra fruit and whip separately in the fridge for up to 2-days; assemble immediately before serving.
Ingredients
Directions
In a medium bowl, measure out the frozen whipped topping & yogurt (adding optional dry curaçao here, if you like), and gently fold together.
Cover and place in fridge -or- freezer to stay chilled while prepping the fruit.
Wash the kiwi and peach well, and cut each in 1/2, removing & discarding the pit from the peach.
Using a mellonballer, scoop out the meat of the fruit (excluding the skin), and set aside.
You can also chop into cubes, or cut into other fun shapes / slices as well, instead!
Layer fruit and whip in cups or glasses, and garnish with a pinch of sumac on top before serving.
Best enjoyed straight away, chilled!
Store extra fruit and whip separately in the fridge for up to 2-days; assemble immediately before serving.
