Raspberry-Lemon Parfait

5.0 (1 reviews)

For the Lemon Pound Cake:
1 1/2 cups unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup Florida Crystals
1/2 cup frozen apple juice concentrate, thawed
1/3 cup fresh Meyer lemon juice
1/4 cup vegetable oil
1 Tbsp. finely grated lemon rind
2 tsp. vanilla extract

For the Raspberry Sauce:
6 Tbsp. raspberry jam
2 tsp. water

For the Cream:
3/4 cup Rich’s nondairy whipping cream
2 Tbsp. Florida Crystals

1 cup fresh raspberries
2 mint sprigs

For the Lemon Pound Cake:
• Preheat the oven to 350ºF. Lightly oil and flour a loaf pan.
• Sift together the flour, baking powder, baking soda, salt, and Florida Crystals. Set aside.
• In a medium bowl, combine the apple juice, lemon juice, vegetable oil, lemon rind, and vanilla extract with a wire whisk.
• Mix the wet and dry ingredients, stirring until just combined.
• Pour into the prepared baking pan and shake to ensure that the batter is evenly spread.
• Bake for approximately 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool for 10 minutes before removing from the pan.
• Cut into 1/8-inch thick slices. Press the rim of a wine glass into each to create rounds of cake.

For the Raspberry Sauce:
• Using a wire whisk, combine the jam and the water and set aside.

For the Cream:
• In a large bowl, whip the nondairy whipping cream with a whisk or electric mixer until soft peaks form. Sprinkle with the Florida Crystals and continue beating until soft peaks form again.

To Assemble the Parfaits:
• Drop a large spoonful of the cream into a wine glass and top with a cake round. Cover with a thin layer of the raspberry sauce and top with a few of the fresh raspberries. Repeat until the glass is almost filled.
• Drizzle the remaining raspberry sauce over the top and garnish with the remaining fresh raspberries and a sprig of mint.
• Serve immediately.

Makes 2 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind