Vegan Blueberry Parfaits with Butterfly Pea Powder

Colorful food always seems to taste better. Butterfly Pea Powder is a fun little gluten free, sugar free, preservative free and non-GMO food additive that has caught the eyes, including mine, of chefs around the world. I decided to make a few little adjustments to my Blueberry Shooters recipe and came up with a stunning, brightly colored dessert.

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In October 2015, I was delighted to be one of the chefs serving at the Coalition for Healthy School Food Gala, which was co-hosted by New York Times best-selling author Michael Moss and activist/journalist Jane Velez-Mitchell. I got to sample sensational plant-based dishes from chefs Rich Landau and Kate Jacoby of Vedge in Philadelphia (this was before I moved to Philly and 5 minutes from Vedge, Candle Cafe and many other New York favorites.  I decided to make Blueberry Shooters and my Gluten-free Brownie Bites.  Brownies are always very popular, but at this gala, the Blueberry Shooters, a last minute idea, were the surprise hit. Made simply with defrosted frozen organic blueberries and their juice and Vanilla Pastry Cream, this treat goes together in minutes, especially if like me, you have the Vanilla Custard Cream and Blueberries in your freezer, ready to defrost.

This morning, I found myself wanting to use the Suncore Foods Blue Butterfly Pea Supercolor Powder, I bought yesterday. I also have the Suncore Ebony Carrot, which tints food pink and would make a fun version of this recipe when combined with strawberries or raspberries. Today, I made a single serving Blueberries & Cream Parfait.

To a half cup of defrosted Vanilla Custard Cream, I added ¼ teaspoon of the Blue Butterfly Pea Supercolor Powder and mixed. I was wowed at the color, and the powder did not change the flavor of the cream. Yes, it is gluten free. And, of course, vegan.

The taste was superb, and I got to check off a bunch of boxes on the Daily Dozen app from Nutritionfacts.org, aka Dr. Michael Gregor.

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Blueberry Parfaits with Butterfly Pea Powder

This easy recipe uses frozen vanilla custard cream and a few simple ingredients to make a quick yet stunning single-serving dessert. Simply multiply the recipe to feed a larger crowd.

Course Dessert

Keyword blueberry, butterfly pea powder, cashew cream, custard, parfait, pastry cream

Yields 1

Author Fran Costigan

Ingredients

• 1/2 cup

  Vanilla Custard Cream

• 1/4 tsp Suncore Foods Blue Butterfly Pea Supercolor Powder
• 1/4 cup frozen blueberries defrosted
• 3 walnuts (or to taste) chopped
• 1 tbsp powdered freeze-dried blueberries optional

Instructions

1. Defrost the pastry cream. Mix in 1/4 teaspoon of Butterfly Pea Powder for each 1/2 cup of pastry cream.

2. Spoon 3 tablespoons or so of the blue tinted pastry cream into the bottom of a serving dish.

3. Add the entire ¼ cup of defrosted blueberries and the juices. (I used smaller wild blueberries) and added no sugar.

4. Top with another 2-3 tablespoons of cream. 

5. Sprinkle the top with a bit of powdered freeze-dried blueberries since I had that made, and added a couple of walnuts, chopped.