Raspberry Parfait With Raspberry Granita

Make the granita the day ahead or at least 6 hours ahead:

1. Cook about 1/2 pint fresh raspberries with 1-2 tablespoons of sugar and a bit of water to make a raspberry sauce. Don’t over cook, allow some of the berries to be whole, but cooked.

2. Place the sauce in a contain and put in the freezer stir the mixture once ever hour or two so that it become crumbly and lumpy and is easier to serve.

To make the raspberry parfait:

1. Place the soy yogurt in a cheesecloth and drain the excess water away. This will take about 1/2 an hour, or you can carefully squeeze it if short on time.

2. Cook 1 & 1/2 – 2 pints of raspberries plus 2 tablespoons sugar and some water to make a raspberry syrup.

3. When the raspberries are well cooked, push them through a sieve to remove the seeds.

4. Add the tapioca or cornstarch and return to the stove to cook for 1-2 minutes until the mixture becomes thick.

5. Set aside and allow to cool.

6. Meanwhile, mix the cashew butter with the drained soy yogurt and 1 tablespoon of powdered sugar.

7. Whip the soy whipping cream .

8. Fold 1/4 of the whipping cream into the soy yogurt mixture.

9. When the raspberry sauce has cooled, add it to the soy yogurt mixture and mix well.

10. Divide the raspberry parfait between 4 dessert glasses.

11. Put a layer of whipping cream on top of the raspberry parfait.

12. Place in the refrigerator to chill and solidify for 3-4 hours or overnight.

13. Serve with some of the granita in the center of the whipping cream and optionally garnish with some mint leaves.