Cranberry Fruit Parfait

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This is really delicious and refreshing. It's a twist on our raw cranberry sauce with a little extra sweetener and served in a parfait type glass, making it feel very special.

What's interesting to us is how light it feels to eat it after a meal. Almost like a digestive aid rather than how we feel after a rich or heavy dessert.

Bill shows so clearly how to make it.

We hope you give this a try and enjoy it as much as we do.


To Your Amazing Health,

Connie and Bill

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Cranberry Fruit Parfait (Serves 4)

  • 4 ounces whole cranberries, fresh or frozen and thawed
  • ½ orange, with ½ of the rind still on (¼ of the rind of the entire orange)
  • 1 apple, cored
  • 4 dates, chopped

Optional for greater sweetness:

  • 1 tablespoons maple syrup
  • ¼ cup raisins

Add all ingredients (except the raisins if you’re using them) to a food processor and process into a chunkiness you think would be nice for a dessert. You could even purée it if you like, but the flavors of the different fruits are still distinct if you process it just enough to make it easy to eat but still intact.

After processing, it’s ready to serve. You can serve it at room temperature or refrigerate it, and using stemware as a serving dish is a fun presentation.

If you’re using the raisins and maple syrup, fold them in after processing and let it stand for 30 minutes for the raisins to soften in the liquid of the fruit.