Healthy Strawberry Cheesecake Parfaits
These delicious parfaits pair a low sugar strawberry compote with a creamy, allergy-friendly cheesecake filling!
Servings 2 parfaits
Calories 309kcal
Ingredients
STRAWBERRY COMPOTE:
- 3 cups strawberries (I use frozen)
- 1 tsp coconut sugar
- dash sea salt
- 1 Tbsp water
- 2 tsp arrowroot
- ½ tsp vanilla extract
CHEESECAKE FILLING:
- 6 Tbsp raw buckwheat groats soaked overnight
- 2 Tbsp melted coconut oil
- 1 Tbsp honey or maple syrup
- dash sea salt
- 4 tsp lemon juice
- 1 Tbsp milk of your choice see Notes
- a few drops of stevia, if you like it sweeter
Instructions
STRAWBERRY COMPOTE:
- Add the berries to a saucepan and turn the heat to medium high.
- Cook the berries until they soften and break down a bit, about 7-10 minutes.
- Stir in the sugar and a teeny dash of salt.
- In a small mug, create a slurry with the water, arrowroot, and vanilla.
- Add the slurry to the hot berries and stir until thick.
- Remove from the heat and pour the compote into a glass bowl.
- Set in the fridge to chill while you make the filling.
CHEESECAKE FILLING:
- Rinse and drain the soaked buckwheat groats.
- Add the buckwheat and remaining ingredients to a high speed blender or processor.
- Blend until super smooth.
- At this point, I divide the strawberry compote between two glasses and then top each with half of the cheesecake filling.
- Chill the glasses until they are cool enough to your liking.
- Top with granola or crumbled cookies and serve!
Notes
Prep time does not include buckwheat soak time, but it does include the time to make the compote.
Nutrition facts based on using honey and unsweetened almond milk (filling).
WW SmartPoints: 15
Nutrition
Calories: 309kcal | Carbohydrates: 43.9g | Protein: 4.5g | Fat: 15.2g | Fiber: 6.7g | Sugar: 22.1g