While I do NOT love that summer heat is starting to rear its sweaty face here in Texas, I am totally pumped about summer produce.
The watermelon is sublime. The tomatoes are bright. And the berries…that’s the shining inspiration for today’s recipe.
With farmer’s markets, stands, and up-pick areas popping up nearly everywhere this time of year, it’s time to take advantage of those local berries- blackberries, strawberries, blueberries, raspberries if you’re lucky to find those locally.
And for me, where there are berries, there must be lemons.
So it got me thinkin, why not create a delicious, light, layered parfait that celebrated all the goodness of summer berries AND packed a protein punch.
But here's the kicker...new momma here doesn't have time to do loads of cooking', plus it's already getting so warm I'd prefer NOT to turn the oven on if I can avoid it.
My kind of breakfast, indeed.
Growing up, I always loved lemon flavored anything.
From Knoxville's Ham n’ Goodies’s indescribably insane lemon cookies (totally worth the gluten) to my mom’s homemade lemonade cake that she often made for my childhood birthdays to lemon bars served at nearly every summer Sunday supper, I grew up in a lemon-lovin’ family.
And the only thing better than a lemonicious treat is a lemon berry treat!
In fact, my wedding cake was lemon cake with raspberry filling.
You better believe I dug into my freezer and nibbled off of that frozen hunk of wedding cake months before my 1st anniversary. Can you blame me? And no, I have no shame in doing so since my husband isn’t a cake kinda guy.
Flash forward to today and I STILL love lemon+berries.
Why not enjoy the dynamic duo for breakfast?
But a bowl of luscious berries, no matter how gorgeous, is not going to sustain this active, nursing mom.
Momma needs some protein and fat with those carbs.
And that’s how I created this recipe!
It’s super simple, friends, and all of the components can be made days ahead of time; in fact, you can prep the entire parfait ahead of time in a mason jar for a grab-and-go breakfast on those wild workday mornings.
Here’s whatcha need to make this showstopper happen:
1) Make coconut whipped cream
2) Make the lemon poppyseed protein batter (honestly, I have no clue what else to call it…an eggless dough, a mush…that just sounds gross…it’s neither a pudding nor a mousse…)
3) Snag some fresh berries of your liking…you could always use thawed frozen berries if you can’t find local ones
Once you have your ingredients ready to roll, you can assemble this showstopper however you like. I recommend using a glass parfait or even cocktail glass to show off those pretty layers. Stemless wine glasses work great, too.
Whether you need a refreshing make-ahead summer breakfast or want a healthy brunch treat to impress your guests, this recipe is one you can use all summer long!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!