This parfait is absolutely scrumptious! I use my Lemon & Vanilla Pudding as the base because the lemon and strawberries taste so amazing together. Of course you could use a vegan ice cream or yogurt as your base but this recipe just tastes so rich that you feel like you are eating a restaurant dessert. The pudding cooks up in just 10 minutes and you then just have to chill it for a couple of hours.
Our family is addicted to sweets so I make only enough for us each to have one because if there was any left over there might be a battle to the death for the leftovers :j. You can adjust the fat to your tolerance by using full fat, low fat or fat free soy milk but of course the lower fat is the less rich and creamy it is.
Strawberry Pudding Parfait
2 cups soy Milk
1/3 cup sugar
1 teaspoon vanilla
1 teaspoon lemon juice
Zest of 1 lemon (can omit if you don’t have a fresh lemon)
3 Tablespoons corn starch
pinch of salt
1 pint of Organic Strawberries, sliced
In a medium pan mix together the sugar, corn starch, lemon juice, lemon zest, salt and 1 cup of soy milk. Cook over a medium heat stirring constantly so it does not stick to the bottom of the pan. As it thickens slowly stir in the second cup of soy milk and add the vanilla. Cook until it thickens and starts to bubble. Remove from heat to let it cool for about 10 minutes.
Pour into a glass bowl and put into the refrigerator to cool for 2-3 hours.
Once the pudding is ready wash and slice the strawberries. Put one layer of pudding in the bottom or your bowl or glass, top with desired amount of strawberries and repeat until full. ENJOY!