Patriotic Parfait

Patriotic Parfait

  • Prep: 15 min
  • Cook Time:
  • Total: 15 min
  • Serving: 6
Rosy raspberries, bold blueberries, and luscious white clouds of "cream" layered in wine glasses become a patriotic finale for the Fourth of July and Flag Day or any other day you crave the red, white and blue.


  • White Layer:
  • 1 (12.3 ounce) box of soft tofu, drained, refrigerated until cold
  • 4 ounces reduced-fat cream cheese, softened at room temperature
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla or almond extract
  • Blue Layer:
  • 1 pint fresh blueberries (or frozen, thawed)
  • 1 teaspoon sugar
  • 1 teaspoon lemon juice
  • Red Layer
  • 1 pint fresh raspberries (or frozen, thawed)
  • 1 teaspoon sugar
  • 1 teaspoon lemon juice
  • Garnish
  • 1 almond biscotti, crumbled
  • Fresh mint leaves


  1. White Layer:
  2. In a medium bowl, mix the white layer ingredients with a hand mixer.
  3. Blue Layer:
  4. In a small bowl, toss the blue layer ingredients.
  5. Red Layer:
  6. In a second small bowl, toss the red layer ingredients.
  7. Whip the tofu mixture until fluffy.
  8. Let berries sit for 5 to 10 minutes.
  9. To assemble, spoon 1 inch of blueberries into a tall wine glass or parfait cup, top with a dollop of "cream", spoon 1 inch of raspberries on top, followed by another dollop of "cream", and repeat.
  10. Top with crumbled biscotti and a couple of mint leaves.
  11. Keep cold in the refrigerator until ready to serve.


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