Blueberry Creme Parfaits

I recently came across a recipe for tofu creme...it sounded interesting, and I was wondering how tasty it would be compared to real cream, so I decided to come up with my own version!  I blended up some silken tofu with agave until smooth, and added a bit of vanilla and maple extracts to give it a lovely flavor...but something was missing, the heft...so macadamia nuts were added, and blended until smooth.  I know cashews are oftern added in non-dairy substituites, but the macadamias worked just as well.  I also added a pinch of salt to bring out the sweet, and it ended up being just the thing the creme needed to be just right!  It was surprisingly delicious!  Me being a big real cream lover was very skeptical before trying this, but honestly I think I liked it better!  Not only that, I felt very good about eating it, knowing it contained all things that would be good for my body, not clog my arteries...don't get me wrong, decadent desserts have their place, but sometimes you want a healthy one that also tastes good, and that is where this tofu creme comes into play!  I made a fun dessert parfait out of it, layering a lemon spiked blueberry sauce and crunchy maple blueberry granola with it, and it was heavenly!  Here is the recipe if you would like to try the parfaits, but the creme is also wonderful simply with fresh fruit! 

Blueberry Creme Parfaits
Makes 3

Blueberries:

3 cups blueberries, divided

3 Tbsp agave nectar

juice of 1 lemon

1 Tbsp arrowroot, dissolved in 1 Tbsp water

2 tsp pure vanilla extract

2 tsp lemon zest

a pinch sea salt

Creme:

1 pkg silken tofu

2 tsp pure vanilla extract

1 tsp maple extract

1/4 cup plus 1 Tbsp agave nectar

1/8 tsp sea salt

1/4 cup plus 2 Tbsp raw macadamia nuts

3/4 cup blueberry granola*

To prepare blueberries, place half (1 1/2 cups) in a medium saucepan with the agave nectar and lemon juice over medium heat.  Heat, stirring often until the blueberries have burst, about 5 minutes.  Stir in arrowroot, and cook until mixture has thickened, about a minute.  Remove from heat and add vanilla extract, lemon zest, and sea salt.  Let mixture cool completly then chill until cold.  To make creme, combine all ingredients in a food processor until very smooth.  Place in the fridge to chill until very cold before assembling parfaits.  When ready to assemble, line up three 12 oz glasses.  Place about 2 Tbsp granola into the bottom of each, then divide a third of the creme between the three.  Top with half of the blueberry mixture, then another third of the creme, then 2 Tbsp granola more in each.  Then the last of the creme, and top with the remaining blueberries.  Serve immediately or store in the fridge. 

*My granola recipe: http://garlicandseasalt.blogspot.com/2010/08/vanilla-maple-blueberry-granola.html