Raspberry yoghurt parfait with blueberries and peaches
This parfait is a fruity delight for the summer ahead!
Most parfaits are made with meringue and cream, however, this recipe uses yoghurt as a healthier alternative. Aside from the freezing time this is a super quick dessert—whack it in the freezer at night and enjoy it around the pool the next day!
260 g (91/4 oz/1 cup) low-fat Greek-style yoghurt
2 teaspoons vanilla bean paste (or vanilla extract)
Finely grated zest of 1 lemon
3 egg whites
55 g (2 oz/1/4 cup) caster (superfine) sugar
125 g (41/2 oz) frozen raspberries
30 g (1 oz/1/4 cup) pistachio nuts, roughly chopped
4 peaches, sliced into wedges, to serve
125 g (41/2 oz) blueberries, to serve
Line a 22 x 12 cm (81/2 x 41/2 inch) loaf (bar) tin with plastic wrap. Stir together the yoghurt, vanilla bean paste and lemon zest.
Place the egg whites in a large bowl. Use electric beaters or a whisk to whip the eggs to soft peaks, then slowly add the sugar, whisking all the time, until a stiff, shiny meringue is reached.
Use a whisk to fold the egg white mixture and yoghurt mixture together. Carefully fold through the raspberries and pistachios. Try not to over mix as the raspberries will bleed and turn the parfait pink.
Spoon the parfait mixture into the loaf tin and smooth with a spatula or knife. Freeze for 4 hours or overnight until firm.
Turn the parfait out, remove the plastic wrap and slice into 8 pieces. Divide the parfait slices among serving plates. Serve with the peach wedges and blueberries.
Try this: For an added nutrition boost, add your favourite seeds or nuts along with the pistachios.
Credit: Quick. Easy. Healthy. by Callum Hann and Themis Chryssidis (Murdoch Books, £15.99). Photography by Alan Benson.