2 cups granola (your favorite)
8 oz. soy cream cheese
12 oz. firm silken tofu (aseptic package)
1/2 cup soy milk
1/2 cup sugar
1/4 cup fresh key lime juice (or regular lime juice)
Zest of 1 lime*
• The key lime is a small, round, juicy variety with a distinctive tartness. In California, we call them Mexican limes. However, the larger, egg-shaped limes (known as Persian or Tahiti limes) work well in this recipe, too.
• Grind the granola in a blender until it has the consistency of coarse flour. Remove from the blender and set aside. Rinse the blender, then put in the soy cream cheese, tofu, soy milk, sugar, lime juice, and lime zest. Purée until smooth and well blended.
• Place about 2 Tbsp. of ground granola in the bottom of each of six 8-oz. parfait glasses or wine glasses. Pour the cream cheese-tofu mixture over the granola. Top with approximately 2 more Tbsp. granola. Refrigerate at least 2 hours before serving.
Makes 6 servings