| Total Fat | 13.0 g |
| Total Carbohydrates | 65.5 g |
| Cholesterol | 37.1 mg |
| Sodium | 334.4 mg |
| Potassium | 264.4 mg |
| Dietary Fiber | 4.1 g |
| Sugars | 26.4 g |
| Protein | 4.2 g |
Using a sharp knife, split the vanilla been lengthwise and using the back of the knife, scrape out the seeds. In a small saucepan combine Almond Breeze, the scraped vanilla bean seeds, vanilla been pod, cinnamon sticks and sugar. Note: If you are using Vanilla Almond Breeze you can skip the sugar.
Bring mixture to a simmer over medium-low heat, whisking to break up the vanilla bean seeds. Remove from heat and allow to cool completely. Remove cinnamon and vanilla bean pod and refrigerate until cold.
In a parfait glass layer cubed pound cake, a drizzle of the chilled vanilla bean Almond Milk mixture, a drizzle of jam, and a few berries. Repeat layers until you have reached the top of your glass. Finish with an extra drizzle of the vanilla bean cream.
Top with whipped cream and a sprig of mint.
Courtesy of: Freutcake
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