Fourth of July Parfaits
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Fourth of July Parfaits
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Fourth of July Parfaits are the perfect dairy free treat to kick off your holiday.
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Ingredients
- angel food cake (store bought or homemade, recipe follows)
- 1 cup strawberries, stemmed & quartered
- 1 cup raspberries
- 1 cup blueberries
- coconut whipped cream (recipe linked below)
Homemade Angel Food Cake:
- 1 cup cake flour, sifted
- 2/3 cup powdered sugar
- 12 large egg whites
- 1 /2 teaspoons cream of tartar
- 1 teaspoon kosher salt
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
Instructions
- Cut the angel food cake into 2-inch cubes.
- Alternately layer the angel food cake, coconut whipped cream, and berries in clear glasses or mason jars so you can see all the colors and textures.
- Homemade Angel Food Cake:
- Preheat oven to 325F degrees. Whisk the flour and powdered sugar in a large bowl.
- In a standing mixer fitted with the whisk attachment beat the egg whites, cream of tartar, and salt on medium-low speed for about 30 seconds. Increase the speed to medium-high until the egg whites are very foamy and barely form soft peaks, about 45 seconds longer. Gradually add the granulated sugar and continue to beat on medium-high speed until whites are firm and glossy and hold stiff peaks (if you over beat, the meringue will look dry and curdled). Beat in the vanilla and lemon juice.
- Sift one-third of the dry ingredients over the meringue. Continue to beat on low speed until just incorporated. Continue the sifting and mixing process 2 more times. Remove the bowl from the standing mixer and fold batter several times with a large spatula to make sure all ingredients are fully incorporated.
- Pour half of the batter into ungreased tube pan. Using a spatula push the batter all around the pan as it will help with a more even cake after baking. Scrape remaining batter into pan and spread the top evenly.
- Bake the cake about 40 minutes or until top is puffy and golden. Immediately invert the pan onto a baking rack. Allow the cake to cool at least 1 hour. Turn the cake right side up and using a thin metal spatula, cut around sides and loosen cake. Release the tube from the cake pan. Using thin metal spatula, loosen cake from bottom. Invert cake onto a plate or cake stand and remove bottom. Allow to cool throughly before cutting into cubes.
Nutrition Information
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Calories
197kcal
(10%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
23mg
(8%)
Sodium
147mg
(6%)
Potassium
211mg
(6%)
Fiber
4g
(16%)
Sugar
18g
(36%)
Vitamin A
240IU
(5%)
Vitamin C
33mg
(37%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 147mg | 6% |
| Potassium | 211mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 33mg | 37% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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