Black cherry, gingersnap and Georgia pecan parfait
This retro-inspired, but modernly-flavored dessert uses gingersnap crumbs to mimic a sweet cookie crust in this colorful spin on the classic layered trifle. Here, fruit yogurt is lightened with whipped topping to create a mousse-like layer, while tropical kiwi and crunchy pecans provided pleasing contrasts. Change the yogurt flavor, type of fruit, and variety of nut to create tasty new variations on this recipe. This treat is best made at least 30 minutes before serving to allow time for the gingersnap crumbs to soften just slightly before digging in.
Fat-free cherry vanilla yogurt
12 oz, or black cherry yogurt
Fat free whipped topping
2 medium, peeled and chopped
Unsalted pecan halves
⅓ half/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.
Source: Georgia Pecan Commission