Berry Parfait Stacks
April 26, 2017
"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."
- 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
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.
Put the 125 grams thawed berries and juices in to a small food process and add sugar and cover and process until smooth.
Push through a fine sieve into a small bowl, discarding solids and set aside.
Whisk yoghurt, sour cream and vanilla in a small bowl until smooth.
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.
Divide remaining yoghurt mixture between glasses, followed by remaining berry puree.
Sprinkle with biscuit and finish with remaining whole berries.
Put on a tray and refrigerate for at least 2 hours (or overnight).
Sprinkle with chocolate and serve.
Tips & Variations
No special items needed.