This is a refreshing sugar-free (though you wouldn’t know it) dessert, just in time for the spring farmers markets to open.
Strawberry Compote with Cashew Cream
- 1 cup water
- 1 1/4 cup raw cashew pieces
- Juice from 1 lemon
- 1 tablespoon maple syrup
Blend all ingredients in a blender or food processor until completely smooth. Chill in the fridge for 1 hour.
- 4 cups strawberries, washed, tops cut off and halved
- 1 cup apple juice or cider
- 3 tablespoons arrowroot powder or cornstarch
Combine all ingredients in medium saucepan until arrowroot is dissolved. Heat over medium-high heat until strawberries start to fall apart, stirring frequently. Remove from heat and let cool a bit before eating. Layer compote and cashew cream in a bowl or cup.
Yield: 4 servings