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,

Recipe by Cooking Light August 2016

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Credit: Illustration: Holly Exley

Recipe Summary

total:
25 mins
Yield:
Serves 6 (serving size: 1 parfait)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

232 calories; fat 7.5g; saturated fat 3.1g; mono fat 2.4g; poly fat 0.6g; protein 8g; carbohydrates 28g; fiber 2g; cholesterol 24mg; iron 1mg; sodium 172mg; calcium 72mg.
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