Low Iodine Creamy Blueberry Parfait with Sea Salt

Total time38 min

Prep time15 min

Cook time8 min

Low Iodine Creamy Blueberry Parfait with Sea Salt

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Ingredients

4 servings

For the blueberry layer

1 cup fresh blueberries
1 tbsp maple syrup
Coombs Orgnic Maple Syrup - 32 Fl. Oz.Shady Maple Farm Pure Organic Maple Syrup, 12.7 fl oz Maple Grove Farms 100% Pure Maple Syrup Cary's Maple Syrup Macdonald's Pure Maple Syrup
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1 tsp lemon juice

For the cream layer

8 oz cream cheese, softened
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp maple syrup
1 tsp pure vanilla extract

For the crumble

½ cup gluten free rolled oats
¼ cup sliced almonds
1 tbsp maple syrup
1 tbsp coconut oil
¼ tsp ground cinnamon

For finishing

¼ tsp flaky sea salt, for finishing
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.

Instructions

1
In a small bowl, combine the blueberries, 1 tbsp maple syrup, and lemon juice. Stir gently and set aside for 10–15 minutes, until the berries release a little juice and the mixture looks lightly syrupy.
2
Heat the coconut oil in a small skillet over medium heat until melted and shimmering. Add the oats, sliced almonds, 1 tbsp maple syrup, and cinnamon. Cook, stirring frequently, for 5–7 minutes, until the oats are golden and fragrant and the almonds are lightly toasted. Spread onto a plate and let cool completely, about 10 minutes — the crumble will crisp as it cools.

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