RECIPE WELLNESS BENEFITS (per serving) Vitamin C (56% Daily Value) - helps detoxify the body, protects against free radicals and pollution, builds a strong and healthy immune system, promotes clear and smooth skin Calcium (10% Daily Value) - builds strong, healthy bones & helps body burn more fat and store less fat
Total Time: 45 minutes Prep: 15 minutes Cook: 30 minutes Yield: 16 servings (16 mini parfaits) Difficulty: Easy
Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup organic 1 percent milk
½ cup organic low-fat plain Greek yogurt
2 organic pastured eggs
½ cup extra virgin olive oil
⅔ cup granulated sugar
4 teaspoons almond extract
1½ cups mascarpone
1 cup confectioners sugar (powdered sugar)
3 teaspoons pure vanilla extract
32 ounces strawberries, stemmed and diced
Instructions
Preheat the oven to 350 degrees F.
In a mixing bowl, sift together the dry ingredients: whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
In a separate large mixing bowl, whisk the following until well combined: milk, yogurt, eggs, olive oil, granulated sugar, and almond extract.
Add the flour mixture to the olive oil mixture and stir just until ingredients are combined.
Lightly grease a small round cake pan with a bit of oil, and pour the batter into the cake pan. Smooth the surface of the batter so that it is evenly distributed in the pan.
Bake for 25-35 minutes, until the edges begin to turn lightly golden and a toothpick inserted into the center of the cake comes out clean.
Allow cake to cool, then transfer to a large plate or platter. Cut cake into small half-inch cubes.
While cake is baking, prepare the mascarpone cream. In a bowl, stir the mascarpone, confectioners sugar, and vanilla extract until well combined.
Assemble parfaits by layering first cake, then diced strawberries, and topping with a dollop of mascarpone cream. Serve.
To Store: parfaits may be stored in airtight containers in the fridge.