Servings: 6

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Frieda’s Fruit Parfaits


1/2 cup strawberry preserves
1 tablespoon kirsch (cherry liqueur)
1 teaspoon minced fresh ginger root
5 ounces tofu (any firmness), drained and cut into cubes
1/3 cup low-fat sour cream
2 tablespoons milk
4 cups fresh fruit, cut into 1/2-inch chunks or thinly sliced (such as Asian pear, baby kiwifruit, papaya (try golden sunrise, Mexican red, Miradol, or Hawaiian papaya), orange sections, strawberries, or bananas)
Coconut flakes for garnish, toasted


In blender or food processor container, place strawberry preserves, kirsch, ginger, tofu, sour cream, and milk. Cover and process until mixture is smooth. Transfer to covered container and chill until serving time.

Assemble parfaits just before serving: in bottom of six parfait glasses or dessert dishes, spoon half of the fruit then half of the tofu mixture over. Top with remaining fruit and tofu mixture. Garnish with coconut flakes.

Source: Frieda’s Inc.