Strawberries and peaches soften and release their syrupy juices while the tangy yogurt mixture thickens in the fridge. The brandy gives the yogurt a boozy kick, but you can skip it or fold in peach nectar instead. Make the yogurt and fruit mixture before dinner; then assemble the parfaits just before serving. Skip the booze, triple the recipe and serve this parfait at brunch for a group,
1 1/2 cups plain fat-free Greek yogurt, divided
3 ounces 1/3-less-fat cream cheese, softened
4 1/2 tablespoons powdered sugar, divided
4 1/2 tablespoons peach brandy or orange liqueur
3/4 teaspoon finely grated lime rind
1 1/2 cups chopped strawberries
1 1/2 cups chopped peeled peaches
5 (1.5-oz.) individually wrapped pound cake slices (such as Sara Lee)
6 mint leaves (optional)
Est. added sugars 10
How to Make It
Place 3/4 cup yogurt and cream cheese in a bowl; beat with a mixer at low speed until smooth. Add remaining 3/4 cup yogurt, 3 tablespoons powdered sugar, brandy, and rind; beat just until combined. Cover and chill until ready to use.
Combine remaining 1 1/2 tablespoons powdered sugar, strawberries, and peaches in a bowl; let stand 5 minutes.
Cut each pound cake slice into 4 pieces. Place 1 piece of pound cake in the bottom of each of 6 parfait glasses. Layer with about 3 1/2 tablespoons fruit mixture and about 3 tablespoons yogurt mixture. Repeat layers twice, reserving remaining pound cake for another use. Garnish each glass with a mint leaf, if desired.