Black Cherry, Gingersnap and Georgia Pecan Parfait
- Total Time
This retro-inspired, but modernly-flavored dessert is best made at least 30 minutes before serving, allowing time for the gingersnap crumble to soften slightly.
fat-free cherry vanilla yogurt12 oz, or black cherry yogurt
fat free whipped topping⅔ cup(s)
kiwifruit(s)2 medium, peeled and chopped
unsalted pecan halves⅓ halves, from Georgia, toasted if desired
- Put gingersnaps in a medium size re-sealable plastic bag and seal bag. With a rolling pin or large heavy spoon, gently crumble cookies. (The mixture should be somewhat coarse, not finely ground.) Set aside.
- Spoon yogurt into a small bowl. Add whipped topping and gently fold in to blend. Do not over mix.
- To assemble in individual 6-ounce glass serving pieces, spoon about 2 tablespoons of crushed gingersnaps into bottom of each glass. Top each with 1/4 cup of yogurt mixture. Divide kiwi evenly among glasses and top each with about another 1/4 cup of yogurt mixture. Coarsely chop pecan halves and sprinkle on top for garnish.
- Refrigerate parfaits at least 30 minutes or up to two hours. Serve chilled. Yields 1 parfait per serving.