Servings: 4 Servings
Red White and Blue Pound Cake Parfaits
A fun, fresh patriotic summer dessert recipe!
Ingredients
- 4 slices Coconut Flour Paleo Pound Cake chopped into cubes
- 1 cup Harry & David Cherries pitted and halved
- 1 cup Harry & David Blueberries
- 32 ounces coconut milk yogurt see note*
- 1 batch Coconut Whipped Cream optional
- honey to taste
Instructions
- Divide the ingredients between 4 glasses (note: to make more, simply scale up the amount of pound cake slices, cherries, blueberries, and yogurt), layering each ingredient (I start with yogurt, then honey, then berries, then pound cake and repeat). Serve immediately or refrigerate for up to 8 hours before serving.
Notes
*This is the brand I use for coconut milk yogurt. You can use any of your favorite store-bought or homemade yogurt for this recipe.
Nutrition
Serving: 1Serving, Calories: 364kcal, Carbohydrates: 45g, Protein: 4g, Fat: 8g, Fiber: 2g, Sugar: 31g