Peach and Raspberry Pavlova Parfaits

Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth

To make crumbs, place cookies in a plastic bag and gently crush with a rolling pin.

Yield: 6 servings (serving size: 1 parfait)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 22%
  • Fat: 4.7g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.1g
  • Carbohydrate: 34.7g
  • Fiber: 2.5g
  • Cholesterol: 15mg
  • Iron: 0.3mg
  • Sodium: 111mg
  • Calcium: 94mg

Ingredients

  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese
  • 1/4 cup sugar, divided
  • 1 cup vanilla fat-free yogurt
  • 2 cups sliced peeled peaches (about 6 to 7 peaches)
  • 1 cup raspberries
  • 1 cup vanilla meringue cookie crumbs (such as Miss Meringue Minis; about 12 mini cookies, coarsely crushed)
  • 12 vanilla meringue mini cookies

Preparation

  1. Place cream cheese and 3 tablespoons sugar in a medium bowl; beat with a mixer at high speed for 2 minutes or until smooth. Beat in yogurt until blended.
  2. Combine 1 tablespoon sugar, peaches, and raspberries in a large bowl, tossing to coat. Let stand 5 minutes.
  3. Spoon 2 tablespoons cheese mixture into each of 6 (8-ounce) glasses; top each with 1/4 cup peach mixture and 2 1/2 tablespoons cookie crumbs. Repeat layers once with remaining cheese mixture and remaining peach mixture; top each with 2 whole cookies. Cover and chill until ready to serve.
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Peach and Raspberry Pavlova Parfaits Recipe at a Glance

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