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Strawberry-Peach Parfaits

Illustration: Holly Exley

Total time 25 mins

Serves 6 (serving size: 1 parfait)

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)

Nutrition Information

  • calories 232
  • fat 7.5 g
  • satfat 3.1 g
  • monofat 2.4 g
  • polyfat 0.6 g
  • protein 8 g
  • carbohydrate 28 g
  • fiber 2 g
  • cholesterol 24 mg
  • iron 1 mg
  • sodium 172 mg
  • calcium 72 mg
  • Est. Added Sugars 10
  • sugars 17

How to Make It

  1. 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.

  2. Combine remaining 1 1/2 tablespoons powdered sugar, strawberries, and peaches in a bowl; let stand 5 minutes.

  3. 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.