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Amaretto-Scented Pear Parfaits with Gingersnaps

Amaretto-Scented Pear Parfaits with Gingersnaps

Freeze the parfait glasses for about 1 hour before assembling to keep the yogurt from melting too quickly.

Cooking Light AUGUST 2004

  • Yield: 8 servings (serving size: 1 parfait)

Ingredients

  • 3 cups chopped peeled ripe Bosc pears (about 3 large)
  • 1/4 cup amaretto (almond-flavored liqueur)
  • 1 tablespoon sugar
  • 1 cup gingersnap crumbs, (about 4 ounces, crushed)
  • 3 cups vanilla low-fat frozen yogurt, softened
  • 1/2 cup sliced almonds, toasted

Preparation

Combine first 3 ingredients; cover and chill at least 1 hour.

Spoon 1 tablespoon cookie crumbs into each of 8 (8-ounce) glasses; top each with 3 tablespoons pear mixture and 3 tablespoons yogurt. Repeat layers once, ending with the yogurt. Top each with 1 tablespoon almonds.

Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 21%
  • Fat: 5.6g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 5.6g
  • Carbohydrate: 39.9g
  • Fiber: 2.4g
  • Cholesterol: 4mg
  • Iron: 1.1mg
  • Sodium: 137mg
  • Calcium: 149mg
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Amaretto-Scented Pear Parfaits with Gingersnaps recipe

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