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Yogurt, Honey and Walnut Parfaits

Photo: Annabelle Breakey; Styling: Emma Star Jensen

Prep time 25 mins
Cook time 15 mins

Serves 6


  • 3 tablespoons unsalted butter, melted
  • 4 sheets phyllo, thawed if frozen
  • 1/3 cup sugar
  • 1 cup walnuts, toasted and chopped
  • 3 cups Greek-style plain yogurt (not nonfat)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup honey

Nutrition Information

  • calories 420
  • fat 22 g
  • satfat 7 g
  • protein 14 g
  • carbohydrate 48 g
  • fiber 2 g
  • cholesterol 23 mg
  • sodium 101 mg

How to Make It

  1. Preheat oven to 375ºF. Brush a rimmed baking sheet with melted butter. Lay a pastry sheet on top. Brush with more butter, then sprinkle with sugar and nuts. Repeat with remaining pastry sheets, butter, sugar and nuts, ending with sugar and nuts. (Each layer should have approximately 1 heaping Tbsp. sugar as well as 1/4 cup nuts.) Bake until golden brown and crisp, 10 to 15 minutes. Allow to cool on baking sheet on a wire rack. Break pastry into pieces.

  2. In a bowl, mix together yogurt and vanilla. In 4 glasses, alternate layers of yogurt, honey and phyllo pieces. Serve immediately.