This classic parfait-like English dessert is usually made with whipped cream, but in this version, yogurt gives the traditional treat a healthier twist–and it will totally fool even die-hard yogurt haters!
You can use fresh or frozen raspberries; either way, this is an early-summer delight filled with antioxidants, probiotics, and scrumptious taste.
2 pounds fresh or frozen raspberries
10 ounces Greek-style yogurt
1/3 cup sugar (optional, if you don‘t mind a very tart dessert)
1. Place the berries in a mixing bowl, sprinkle with sugar and allow to macerate for a few minutes. Place about 3/4 of the berries in a food processor or blender and puree. Chill until cold.
2. When ready to serve, combine yogurt with half the puree and spoon this yogurt-berry mixture evenly into glass parfait glasses. Cover with the plain puree, and top with reserved berries.
Inspired by Mom’s Best Desserts, by Andrea Chesman and Fran Raboff (Storey Books, 2002).
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