Simple Mixed Berry Compote + Whipped Cream Parfait
- Magen C.
- Jun 6, 2021
- 3 min read
When I think of summer, I often think of fresh strawberries and blueberries being enjoyed on a hot summer day. Growing up, one of my favorite desserts that my mo m would make was strawberry shortcake. Which I was ALWAYS a fan of. In all honesty, I had originally planned to make these similarly with a gluten free cake as the base. But when I woke up today, I just thought- these would probably still be delicious without the cake. And I was right! Don't get me wrong, I still love cake. But this dessert is way quicker, and I feel a *little* less guilty eating it. The delicious sweet and tart combination of flavors is so amazingly delicious and overall it still feels like a super lite dessert. That's why its perfect for a summer Sunday! Or really any day of the summer. Plus did I mention how beautiful it is? I mean obviously the taste is important. But man do I love when dishes turn out so beautiful- it truly does bring me joy to create dishes like these. Not to mention I found the perfect adorable dishes this weekend that I couldn't wait to use. And the key player of the dish, the berry compote? It's perfect to save for a week or two in a sealed mason jar. Serve it up on yogurt, waffles, pancakes, etc. and you can even make a pound cake if you truly still desire the cake! It would also serve wonderfully atop a cold scoop of vanilla ice cream with a little bit of crumble. I can picture it now! I hope you have fun mixing up different ways to use this delicious concoction of berries.
Serves: 4
Ingredients:
Mixed Berry compote:
14 oz fresh or frozen mixed berries of your choice (I cleaned out my fridge and used blueberries and strawberries! Could also add raspberries and/or blackberries into the mix)
1/2 tbsp butter
2 tbsp honey
1 tbsp lemon juice, freshly squeezed (About 1 half of lemon juiced)
Dash of ground cinnamon (about 1/4 tsp if you must measure)
Cream Base:
1 container sugar free cool-whip
1 tbsp honey
Zest of 1 lemon, divided in half
Mint leaves for garnish, optional
Note:
Gluten free
Dairy free (substitute coconut oil for butter and use non-dairy cream)
Directions:
For the berry compote: place butter in a saucepan over medium heat. Once melted, add the berries, honey, lemon juice and cinnamon and mix well. Bring to a boil and then reduce heat and simmer for 5 minutes. Remove from heat and spoon into bowl. Let cool- if in short time, place in freezer to cool for 15 minutes or so until no longer hot, otherwise leave in a refrigerator for up to 1 hour. You can also make this ahead of time and store until ready to use!
Cream base: Place cool whip in a bowl. Add honey and half of the lemon zest. Whip until well incorporated.
Assembly: Spoon cream base into selected dishes. I filled mine about halfway to the top, this will depend on your dish size. Spoon the berry compote mixture on top. Sprinkle the remaining lemon zest on top for garnish. Garnish with mint leaf if desired.
Serve them up & enjoy your beautiful dessert!
As always, I had so much fun creating this dish. I realize I say that with most of my dishes, but I guess that's why I love it so much. This dessert is SO tasty and beautiful, so what's not to love? And it's seriously so easy. I hope I inspire you to get in the kitchen!
Until next time, Cheers! Magen Check
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