Berry, Chocolate, And Vanilla Soy Strata
This dessert has layers and layers of guilt-free flavor, creamy texture, and juicy berries. Make this a day ahead to let the flavors melt into one another. Use a clear straight-sided glass bowl for the best visual presentation. Feel free to make a tropical version using layers of papaya, mango, pineapple, and banana. Sprinkle with a bit of coconut as well.
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- Prep time
- 5 min
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- Cook time
- 5 min
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- Servings
- 6 Servings
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- Serving size
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1 cup
Ingredients
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unsweetened chocolate soy or almond milk
- 1 cup
- 1 cup
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unsweetened vanilla soy or almond milk
- 1 cup
- 1 cup
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Splenda (divided in half)
- 2 tbsp
- 2 tbsp
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Cornstarch (divided in half, each mixed with a tablespoon of cold soy or almond milk)
- 4 tbsp
- 4 tbsp
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raspberries
- 1 pints
- 480 ml
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blackberries
- 1 pints
- 480 ml
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strawberries (hulled and sliced)
- 1 pints
- 480 ml
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cocoa powder (for garnish)
- 1
- 1
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Directions
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Heat the soy milk flavors in separate pots over low heat. Add 1 tablespoon of Splenda and 2 tablespoons of cornstarch mixed with cold soy milk to each pot of simmering soy milk and heat until the milk thickens. Remove from the heat and cool.
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In a large glass bowl, layer the chocolate and vanilla soy milk with the berries forming layers. End up with a layer of berries on top and sprinkle with cocoa powder.