RECIPE index

Almond-Blueberry Gelatin Parfaits

The flavors and colors of the almond and blueberry gelatins play off each otherbeautifully in this dessert. Blueberries rank very high in their ability to fight free oxygen radicals that damage cells. They also contain vitamin C and antibacterial elements called anthocyanosides, which are great for maintaining vein health. Almond milk is an excellent source of antioxidants.

SERVES 6

2 cups blueberry juice
2 envelopes (1 oz. each) unflavored gelatin
¼ cup brown sugar
1 tsp. lemon zest
½ cup chopped fresh blueberries
2 cups almond milk
2 envelopes (1 oz. each) unflavored gelatin
¼ cup brown sugar
1 tsp. almond extract
Fresh blueberries as garnish

1. To make the blueberry gelatin, combine the blueberry juice and the gelatin in a double boiler and cook over medium-high heat until the gelatin is completely dissolved. Remove from heat.
2. Add the sugar, the lemon zest, and the chopped blueberries and mix well until the sugar is dissolved. Cool at room temperature.
3. Pour or ladle the blueberry gelatin mixture into 6 parfait glasses. Chill for 1–2 hours.
4. To make the almond gelatin, combine the almond milk and the gelatin in a double boiler and cook over medium-high heat until the gelatin is completely dissolved. Remove from heat.
5. Add the sugar and the almond extract and mix well until the sugar is dissolved. Cool at room temperature.
6. To assemble, pour or ladle the almond gelatin over the chilled blueberry gelatin parfaits. Return parfait glasses to the refrigerator and chill for 3 hours or overnight. Garnish with fresh blueberries.

FoodTrients
Anthocyanins
Catechins
Vitamin C