Creamy Blueberry Parfaits with Millet
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  • 3½ cups unsweetened, unflavored plant-based milk
  • 18 tablespoons Date Paste, divided
  • 1¾ to 1 teaspoon ground cinnamon
  • 1½ teaspoon ground cardamom
  • 1¾ cup dry millet
  • 12 teaspoons pure vanilla extract
  • 11 cup + 2 tablespoons unsweetened pomegranate juice
  • 12 tablespoons cornstarch
  • 13 cups fresh or frozen blueberriesFor pudding, in a large saucepan combine 3 cups of the milk, 6 Tbsp. of the Date Paste, the cinnamon, cardamom, and 1 cup water. Bring to boiling, whisking to dissolve Date Paste. Stir in millet. Reduce heat. Cover and simmer 20 minutes, stirring occasionally. Remove from heat. Stir in the remaining ½ cup milk and the vanilla. Cover and let cool in pan. (Millet will thicken as it cools.)
  • 1 For topping, in a small bowl whisk together 2 Tbsp. of the pomegranate juice and the cornstarch. In a medium saucepan combine the remaining 1 cup pomegranate juice and the remaining 2 Tbsp. Date Paste. Bring to boiling, whisking to dissolve Date Paste. Whisk in cornstarch mixture. Cook about 1 minute or until mixture thickens, whisking constantly. Remove from heat. Fold in blueberries; cool.
  • 1 To assemble parfaits, spoon ¼ cup pudding into each of eight small glasses. Top with 1 heaping tablespoon blueberry topping. Repeat layers. Chill at least 4 hours or until set.



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