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Photo of Apple parfait with blackberry compote by WW

Apple parfait with blackberry compote

Total Time
8 hr 50 min
30 min
20 min
Make this dish the day before to allow time for the parfait to chill. The fruity flavours and icy texture create a perfect summer dish.



6 medium, peeled, cored, thinly sliced

Sweet-style white wine

½ cup(s), (125ml)

Cinnamon quill

1 whole

Vanilla bean extract

1 tsp

Caster sugar

1 cup(s), (220g)


3 medium

Vanilla yoghurt, 99% fat-free, no added sugar

300 g


3 cup(s), (450g)

Fresh lemon rind

1 tbs, (2cm wide strip lemon rind)

Lemon juice

1 tbs


  1. Place apple in a medium saucepan with wine, cinnamon, vanilla, ½ cup (110g) sugar and ¼ cup (60ml) water over medium heat. Bring to a simmer and cook, uncovered, for 15 minutes or until liquid has evaporated and apples are soft. Remove and discard cinnamon. Process apple mixture in a food processor until smooth. Transfer to a heatproof bowl. Cover and place in fridge until cold.
  2. Lightly spray a 9cm x 25.5cm (base measurement) loaf tin with oil. Line base and 2 long sides with baking paper. Using electric beaters, beat eggs and ¼ cup (55g) sugar in a medium bowl until thick and pale. Fold in apple mixture and yoghurt. Pour into prepared tin. Cover with plastic wrap and freeze overnight.
  3. Meanwhile, place berries, rind, juice and remaining sugar in a small saucepan over medium heat. Cook for 2–3 minutes or until berries just soften. Transfer compote to a small bowl. Cover and place in fridge overnight.
  4. Remove parfait from freezer and set aside for 10 minutes to soften before slicing. Serve with compote.