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Fruit and yoghurt parfait

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Layers of fruit, yoghurt and almond biscuits make up this simple but stunning dessert. Whipped up in minutes with no baking required, it makes an ideal pudding, or it can also be a great light breakfast or snack.

  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R375

Ingredients

Units Scale

1–2 sprigs of rosemary
125 g Sunsweet prunes + 4 Sunsweet prunes for decoration
150 g frozen blueberries
75 ml apple juice
1 organic lime
650 g Greek yoghurt (10% fat)
1–2 tbsp liquid honey
150 g Cantuccini (Italian almond biscuit)
2 tbsp sesame seeds

Instructions

  1. Wash the rosemary and shake it dry. Remove the needles from the twigs. Cut 125 g prunes into small pieces. Blend together with blueberries, rosemary needles (leaving a few for decoration) and apple juice.
  2. Wash the lime in hot water and dry. Remove the zest from half the lime. Cut the lime in half and squeeze out the juice. Stir together the yoghurt, honey, lime juice and lime zest. Cut Cantuccini biscuits into small pieces. Toast the sesame seeds in a pan without fat and pour onto a plate.
  3. Cut the four prunes in half. Layer yoghurt cream, blueberry puree and Cantuccini biscuits in dessert glasses. Decorate with the halved prunes and remaining rosemary needles.

Notes

MK2

Nutrition

Find it online: https://sunsweet.eu/recipes/r375-fruit-and-youhurt-parfait/