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Cranberry-Orange* Parfaits

Active Time: 20 minutes / Cook Time: 20-25 minutes / Total Time: 40 minutes (Times will be increased if the Cranberry-Orange Sauce has not already been made.)

Makes 6 servings

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Ingredients:

  • See below for the Cranberry-Orange Sauce recipe:
    • 1 ½ cups cranberry-orange sauce, fully cooled
  • For the cookie crumbles:
    • 4 tablespoons (1/2 stick) unsalted butter, softened and cut into chunks
    • 2 tablespoons coconut palm sugar
    • 1 tablespoons raw honey
    • 1 ½ cups almond flour
    • ½ teaspoon orange zest
    • 1/8 teaspoon sea salt
  • To serve: (assemble parfaits just before serving)
    • 2 1/4 cups plain yogurt
    • 2 tablespoons raw honey
    • ¾ teaspoon pure vanilla extract

Directions:

  1. Pre-heat the oven to 350 degrees F with a rack in the middle position. Place a piece of parchment paper on a baking sheet.
  2. Prepare the shortbread cookie. Beat together the butter, sugar, and honey with a hand mixer until they are completely combined and resemble creamy frosting.
  3. Add the almond flour, orange zest, and salt to the bowl. Mix with a spoon just until all of the flour is incorporated and the mixture comes together into a dough. The dough will seem fairly crumbly, but should hold together when squished in your hand.
  4. Press the dough into a square about ½” thick on the baking sheet (it doesn’t have to be perfect—you’re going to break it up into crumbles). Use the bottom of a spoon to make sure the dough is as compacted as possible and in an even layer. Prick with a fork all over. Bake for 10-15 minutes, or until the edges of the shortbread turn golden-brown. Rotate the baking dish 90° and bake another 10 minutes, or until the shortbread is golden-brown all over. Let cool completely.
  5. Break the shortbread into chunks and crumbles.
  6. Combine yogurt, honey, and vanilla and stir well.
  7. Spoon 2 tablespoons of yogurt into the bottom of each of two tall glasses. Add 2 tablespoons cranberry-orange sauce, and 1 tablespoon cookie crumbles. Repeat layers. Top with 2 tablespoons yogurt and a sprinkle of cookie crumbles. Serve.
  8. Store shortbread in an airtight container on the counter for up to one week. Store cranberry-orange sauce and yogurt in the refrigerator until needed.

*The Cranberry-Orange Sauce would be a great side dish with the Butternut Squash lasagna on Day 1. Set aside enough to make the parfaits, and serve with dinner. You can also easily halve the recipe (use 6 tablespoons each coconut sugar and walnuts). Cranberry sauce keeps for at least a week in the refrigerator.


Cranberry-Orange Sauce
Active Time: 15 minutes / Cook Time: 15 minutes / Total Time: 25-30 minutes

Makes about 4 cups

Directions:

  1. Combine cranberries, sugar, syrup, juice and zest in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly until sugar dissolves.
  2. Lower heat to medium. Cook until cranberries begin to burst and mixture begins to thicken, about 12 minutes, stirring occasionally.
  3. Remove from heat and stir in orange and walnut pieces.
  4. Transfer to a serving bowl, cover and chill until set, about 2 hours.

Ingredients:

  • 1 12-ounce bag fresh or frozen cranberries
  • ¾ cup coconut sugar
  • 2 tablespoons maple syrup
  • 1 cup fresh orange juice
  • 1 teaspoon orange zest
  • 1 medium orange, peel and pith cut away and fruit chopped
  • ¾ cup toasted chopped walnuts*

*To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!