First of all- I want to send a HUGE apology to many of you who made my pumpkin spice baked oatmeal. There were a couple “oopsies” in the instructions that likely gave you an end product much different than mine (read more below). Anyways, this new recipe has been proofread and I assure you it is delicious (and relatively easy to make). This month’s Recipe Redux theme, Trimming the Table, encouraged us to share a favorite healthy holiday dessert. My Mom has made these lemon parfaits several times at Christmas and they are SOOO yummy. The best part- they are low in sugar, high in protein and gluten free. Plus, you get some calcium to boot! I made a few adjustments to allow you to indulge sans guilt. Happy Thanksgiving to all of my lovely US readers! I hope you are able to take time from your busy lives to spend time with loved ones xo
So, the story on the oatmeal- first of all, I realized a week after posting that I forgot to include the baking powder. Also, I forgot to mention that you need to stir the oats and wet mixture together. I am so sorry if your hope for a delicious breakfast ended up as pile of dense goo- yuck! I owe each of you a glass of wine when I see you next. The recipe has now been updated to reflect the proper instructions. If you dare, I urge you to try it again. I have made it several times and it truly is yummy.
Getting back to this parfait recipe… in the past, it was made with strained yogurt. Thanks to the availability of Greek yogurt over the past 5 years or so, this recipe is made much more quickly (and easily). I substituted oil for butter to make the fat profile a little bit nicer. For flavor, I tried my hand at making coconut whipped cream (from coconut milk) instead of using dairy based whipping cream. You could substitute 1 cup of fluid whipped cream instead to speed things up. Coconut whipped cream is typically used as an alternative in vegan recipes. In this recipe, it doesn’t really make much of difference since there are eggs and yogurt.
Also, you may be wondering how this healthy recipe uses 4 eggs (2 being yolks). Eggs really aren’t as scary as they had previously cracked up to be (no pun intended). The most recent dietary guidelines now reflect this conclusion, which makes me so happy! While eggs are high in cholesterol, this cholesterol has much less of an impact on our blood cholesterol levels than saturated fat does. Long story short, this doesn’t mean you can eat 3 eggs a day, but it’s far more important to be mindful of sources of saturated fat in your diet (red meat, full fat dairy, butter, coconut oil).
Makes approximately 8 parfaits
- 2 large eggs
- 2 large egg yolks
- ½ cup + 1 Tbsp. sugar
- 1 Tbsp. grated lemon zest
- ½ cup fresh lemon juice
- ¼ cup grapeseed oil (canola will work just fine too)
- 2¾ cups plain 2% Greek yogurt
- 1 can of regular coconut milk, chilled for a minimum of 6 hours in the fridge*
- 1 cup large flake unsweetened coconut, toasted
*It is important that you use a brand of coconut milk with minimal additives to permit separation of the hard solids from the liquid. I used Whole Foods 365 brand.
- Whisk together eggs (yolks & whole eggs) and ½ cup sugar in a large microwavable bowl.
- Whisk in lemon juice & zest and oil.
- Microwave on high for 1 minute. Whisk and the microwave again for an additional 2 minutes or until you see the mixture boils and thickens slightly. Whisk immediately until smooth.
- Cover lemon curd surface with plastic wrap and refrigerate for 4 hours or until completely chilled.
- Fold in yogurt.
- Put a separate medium bowl (preferably metal) in the freezer for 5 minutes.
- Your coconut milk should now have separated. Scoop the solids into the chilled bowl and whip with 1 Tbsp. sugar for 5 minutes or until light and fluffy.
- Fold coconut cream into yogurt mixture.
- Divide parfait into martini glasses or other “pretty” glassware.
- Top each parfait with toasted coconut just prior to serving.