Nondairy Strawberry Cheesecake Yogurt Parfait

Breakfast, Dessert, Snacks, Vegan

For a light and tasty breakfast, try making this Nondairy Strawberry Cheesecake Yogurt Parfait.  This is a simple breakfast that combines delicious fresh strawberries, vegan cream cheese, creamy peanut butter and nondairy yogurt.  It was topped with crushed graham crackers.

 


 

Nondairy Strawberry Cheesecake Yogurt Parfait

Ingredients:
1 tablespoon of creamy peanut butter
1-2 tablespoons of vegan yogurt
Strawberry Jam:
1 ½ cups of frozen strawberries
1 tablespoon of coconut sugar
1 to 2 tablespoons of water
Topping:
1-2 Gluten free Graham Crackers, crumbled
2 Fresh Strawberries, sliced
Directions:
-In a cast iron skillet, add the frozen strawberries, coconut sugar and water.  Cook on medium for about 15 to 20 minutes.  Let the strawberries cook down, you can use a potato masher to crush the strawberries.   You can also use an immersion blender to blend the jam until it thickens.  Set aside.
-In a medium size bowl, add the nondairy yogurt, peanut butter and vegan cream cheese, use a handheld mixer to combine ingredients on low for a minute or so.
-In a serving glass, add a layer of the nondairy coconut yogurt, a layer of strawberry jam, repeat the process depending on the glass you use. Top with a sprinkle of crumbled graham crackers and sliced fresh strawberries.
Place in the refrigerator for a few hours or until ready to eat.  Enjoy!

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