Amaretto-Scented Pear Parfaits with Gingersnaps

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Yield
8 servings (serving size: 1 parfait)
August 2004
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 238
  • Caloriesfromfat 21%
  • Fat 5.6g
  • Satfat 1.2g
  • Monofat 3g
  • Polyfat 1g
  • Protein 5.6g
  • Carbohydrate 39.9g
  • Fiber 2.4g
  • Cholesterol 4mg
  • Iron 1.1mg
  • Sodium 137mg
  • Calcium 149mg

How to Make It

Step 1

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

Step 2

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.

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