Yogurt Fruit Parfaits Recipe

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Yogurt Fruit Parfaits Recipe

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These parfaits are a fun and delectable way to get a serving of fruit into your diet. If you like, place the ingredients out and let each person build their own parfait.—Fran Fehling, Staten Island, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 can (8 ounces) unsweetened pineapple chunks, drained
  • 3/4 cup sliced fresh strawberries
  • 3 tablespoons honey
  • 2 cups plain Greek yogurt
  • 3 ounces white baking chocolate, finely chopped
  • 1/3 cup sweetened shredded coconut
  • 1/4 cup pineapple preserves
  • 4 gingersnap cookies, crushed
  • 1/4 cup pistachios

Directions

In a small bowl, combine the pineapple, strawberries and honey.
In another small bowl, combine the yogurt, chocolate, coconut and pineapple preserves.
Divide half of yogurt mixture among four parfait glasses. Layer with half of the cookies and fruit mixture. Repeat layers. Sprinkle with pistachios. Yield: 4 servings.
Originally published as Yogurt Fruit Parfaits in Taste of Home Christmas Annual Annual 2011, p103

Nutritional Facts

1 parfait: 495 calories, 26g fat (15g saturated fat), 35mg cholesterol, 192mg sodium, 63g carbohydrate (54g sugars, 2g fiber), 8g protein.

  • 1 can (8 ounces) unsweetened pineapple chunks, drained
  • 3/4 cup sliced fresh strawberries
  • 3 tablespoons honey
  • 2 cups plain Greek yogurt
  • 3 ounces white baking chocolate, finely chopped
  • 1/3 cup sweetened shredded coconut
  • 1/4 cup pineapple preserves
  • 4 gingersnap cookies, crushed
  • 1/4 cup pistachios
  1. In a small bowl, combine the pineapple, strawberries and honey.
  2. In another small bowl, combine the yogurt, chocolate, coconut and pineapple preserves.
  3. Divide half of yogurt mixture among four parfait glasses. Layer with half of the cookies and fruit mixture. Repeat layers. Sprinkle with pistachios. Yield: 4 servings.
Originally published as Yogurt Fruit Parfaits in Taste of Home Christmas Annual Annual 2011, p103

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