Berry Parfait Stacks
Recipe: #25994
April 26, 2017
Categories: Desserts, Australian, Birthday, Christmas, Diabetic, Vegetarian, Sour Cream, Yogurt, more
"From Australian B.H. & G. Diabetic Living Nov./Dec.'16. Note thawing and chilling times are not included so allow 1 hour to thaw and 2 hours to chill."
Ingredients
Nutritional
- Serving Size: 1 (209.7 g)
- Calories 157.4
- Total Fat - 3.3 g
- Saturated Fat - 1.7 g
- Cholesterol - 8.6 mg
- Sodium - 35.3 mg
- Total Carbohydrate - 25.4 g
- Dietary Fiber - 3.1 g
- Sugars - 18.3 g
- Protein - 8.7 g
- Calcium - 101.5 mg
- Iron - 0.5 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put 125 grams of the berries in a bowl and set aside to thaw (reserving juices) and put remaining berries on a plate lined with paper towel and sprinkle with a pinch of cinnamon and then set aside for 1 hour to thaw.
Step 2
Put the 125 grams thawed berries and juices in to a small food process and add sugar and cover and process until smooth.
Step 3
Push through a fine sieve into a small bowl, discarding solids and set aside.
Step 4
Whisk yoghurt, sour cream and vanilla in a small bowl until smooth.
Step 5
Spoon half the yoghurt mixture between 4 serving glasses and drizzle with a little berry puree and sprinkle with some of the thawed whole berries.
Step 6
Divide remaining yoghurt mixture between glasses, followed by remaining berry puree.
Step 7
Sprinkle with biscuit and finish with remaining whole berries.
Step 8
Put on a tray and refrigerate for at least 2 hours (or overnight).
Step 9
Sprinkle with chocolate and serve.
Tips
No special items needed.