Cherry and Greek Yogurt Parfait
I’m in love with Greek Yogurt. Collin Murray’s great but Greek yogurt is better…just kidding.
Greek yogurt, which is thicker and is healthier than your regular yogurt tastes brilliant and is a great multi-tasker in the kitchen. It’s just what a baker needs to balance out all the butter, cream, and ahem, buttercream.
The original recipe for these parfaits, which I should tell you are so easy that I’m embaressed, called for sour cream. I figured that there was no better way to modernize the recipe then to use one of the hippest and most of-the-moment ingredients: Greek Yogurt.
Though I used canned cherry pie filling to layer between the Greek yogurt mixture you could use any kind of pie filling, fruit compote, or lemon curd. If you wanted, to make this more of a breakfast dish, you could easily add into the layers or on top, your favorite granola.
Cherry and Greek Yogurt Parfait (adapted from America’s Favorite Recipes from Better Homes and Gardens)
(makes 4 to 6 – 8 ounce parfaits)
1 cup heavy cream
4 tablespoons granulated sugar
1 ½ teaspoons vanilla extract
1 cup Greek yogurt
520mL can cherry pie filling
In a large bowl, whip heavy cream with sugar and vanilla until stiff peaks form. Fold in the Greek yogurt.
In a parfait glass, carefully layer the Greek yogurt mixture with the cherry pie filling: begin with the yogurt, end with the cherry pie filling. Serve chilled. Enjoy.