Berry Lemon Cream Parfaits

Those easy Berry Lemon Cream Parfaits Low Carb are gluten unfastened, keto, paleo with a vegan dairy loose alternative. A definitely simple, no bake,  but amazingly yummy dessert recipe.  Use any sort of berry jam inside the fruit compote a part of the recipe, such as; raspberry, blackberry,  or blended berry. you may use store sold jam, sugar unfastened jam,  home made jam,  or chia seed jam inside the recipe. This treat can be made quite quickly, and be geared up ready to serve immediately, as there's no waiting to bake, freeze or set. A God send when you need a creamy, light and refreshing dessert in your mouth proper now!

Ingredients

Granola Nut Topping;

• 10 almonds dry roasted or toasted
• 1 tbsp unsweetened shredded coconut
• 1 tsp sweetener of choice: Swerve for low carb or coconut sugar for paleo
• ¼ tsp cinnamon

Fruit Compote:

• ⅔ cup blueberries fresh or frozen and defrosted
• 1 tbsp lemon juice
• 1 tbsp berry jam fruit sweetened, homemade chia kind or sugar free for low carb
• ½ tbsp sweetener of choice: swerve for low carb or coconut sugar for paleo
• 1 tsp vanilla extract

Cream:

• 4 tbsp whipped cream or whipped coconut cream for paleo or vegan
• A few drops liquid sweetener to taste: stevia for low carb or honey for paleo * optional

instructions

1. In a small meals processor or magic bullet blender, or coffee grinder, add all of the the granola nut topping elements, and pulse until a coarse big grain texture bureaucracy. Pour into a bowl and set apart.
2. In a medium blending bowl combine all the fruit compote elements, and stir till berries are covered and the jam will become a syrup texture.
3. upload a bit fruit compote to the bottoms of two dessert shot glasses, then upload a layer of a few whipped cream, and add some other layer of fruit compote, add a little greater whipped cream, and sprinkle the pinnacle with the nutty granola topping. Serve and experience!