Berry Parfait Stacks

4
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"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."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Tags : Desserts

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