Ingredients:

  • 2 cups (300g) fresh raspberries and strawberries, sliced
  • 1/4 cup (60ml) Brut champagne or dry sparkling wine
  • 1 tbsp (21g) raw honey or agave nectar
  • 1/2 tsp fresh lemon zest
  • 1 cup (240g) cold plain Greek yogurt, 5% fat
  • 1/2 cup (115g) cold mascarpone cheese
  • 1 tsp (5ml) pure vanilla bean paste
  • 2 tbsp (40g) Grade A maple syrup
  • 1/2 cup (50g) sliced almonds, toasted
  • 1/4 cup (30g) crushed low-sugar vanilla wafers or grain-free granola
  • 1 pinch sea salt

Instructions:

  1. In a medium bowl, combine the fresh berries, champagne, honey, and lemon zest. Toss gently and let sit at room temperature for 60 minutes to allow for osmotic maceration.
  2. In a separate chilled mixing bowl, combine the cold Greek yogurt, mascarpone, vanilla bean paste, and maple syrup. Use a handheld electric mixer or whisk to blend until smooth and stabilized into a thick cream.
  3. In a small skillet over medium heat, lightly toast the sliced almonds until golden. Transfer to a bowl and mix with the crushed vanilla wafers and a pinch of sea salt.
  4. Assemble the parfaits in 6 champagne flutes by layering the macerated berries, followed by the velvety cream, and topping with the almond crunch.
  5. Chill the assembled parfaits in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the cream to set.