Paleo No-Bake Lime Parfait with Strawberry Compote
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Learn more →Ingredients
4 servings
For the lime mousse
- 1 ½ cups cream cheese, softened
- ¼ cup maple syrup
- 1 tbsp lime zest (from about 2 limes)
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 cup heavy cream, cold
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ¼ tsp vanilla extract
For the strawberry compote
- 2 cups fresh strawberries, hulled and quartered
- 2 tbsp maple syrup
- 1 tbsp fresh lime juice
- 1 tsp cornstarch
Chef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens. - 1 tbsp cold water
For serving
- 4 gluten free graham crackers, crushed (optional)
- fresh mint leaves, for garnish (optional)
Instructions
- 1
Make the strawberry compote: combine the quartered strawberries, 2 tbsp maple syrup, and 1 tbsp lime juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the strawberries soften and release their juices, about 5 minutes.
- 2
In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the slurry into the saucepan and stir to combine. Continue cooking for 1–2 minutes, stirring constantly, until the compote thickens enough to coat the back of a spoon. Remove from heat and let cool to room temperature, then refrigerate until cold, at least 30 minutes.
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