This week's Chef Mareya recipe is for Chia Pumpkin Pie Parfaits with Banana Coconut Whip. There's a bit of prep required for these, so I wouldn't make them on a busy morning, but they are perfect for a relaxing weekend breakfast.
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You make the parfait filling and let it sit overnight, and then in the morning, you make the banana coconut whip and top the parfait with it. Add a little of your favorite granola, and you're golden! I'll tell you my lactose-free substitutions below.
Chia Pumpkin Pie Parfaits with Banana Coconut Whip
(serves 2-4)
Ingredients for parfait filling:
1 cup pumpkin puree
3/4 cup non-fat Greek Yogurt (I used Fage lactose-free Greek yogurt, but for a vegan swap, use coconut milk yogurt.)
2 tsp chia seeds
2 tsp stevia extract liquid (I accidentally used powdered)
1/4 tsp pumpkin pie spice
1/4 tsp vanilla extract
Ingredients for Banana Whip:
1/2 cup canned coconut cream
1/2 frozen banana OR 1/2 fresh banana and 1/2 cup ice
2 tsp stevia extract powder OR liquid
1/2 tsp vanilla extract
Directions:
1. In a bowl, mix together parfait ingredients and let chill overnight.
2. The next morning, combine banana whip ingredients in a blender under light and fluffy.
3. Spoon parfait mixture into a fancy glass (or cereal bowl) and layer banana whip on top. Finish with a tablespoon of low-sugar granola (I used pumpkin spice granola) and optional unsweetened coconut flakes.
This was a deliciously filling breakfast. If no one else in your family likes pumpkin, be sure to cut the recipe in half so that it only makes one serving and you aren't tempted to eat the whole thing by yourself! The granola on top was a great addition, and the next time I make this, I'll try adding the coconut flakes.
The original directions for this recipe kept talking about "layering", so I'm wondering if they meant to do a layer of the parfait with a layer of the banana whip and then repeat? That's definitely something to try out for next time!
Will you be making this healthy parfait? Let me know how it goes!
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