Peach Parfait (Light and Healthy)
Recipe: Peach Parfait (Light and Healthy)
The parfait is a serious twist on a Cooking Light recipe I came across, so I need to give them credit but I also wanted you to know it's light and rather healthy.
When you're making the peach parfait, keep your creativity hat on. You can make the parfait with several combinations of fresh or canned fruit. Use your imagination. Mixed berries are an idea. Banana and strawberry. You can even mix in dessert sauces. Chocolate sauce with the banana and strawberry would be decadent.
I used canned peaches because I came up with this idea at the last minute. In regular "Zola fashion," I made it much simpler than the Cooking Light version so you can do this quickly and it looks beautiful.
Use your imagination when you buy the cookies too. You can get plain ginger cookies at the grocery store or you can use flavored ginger cookies from a specialty store like Cost Plus World Market. You can even switch the cookies altogether and insert chocolate wafers or vanilla wafers. Again, you are only limited by your imagination.
If you use fresh peaches, just make sure they are ripe. And I wouldn't even bother to peel them. Pieces of peel are good for you. It's up to you.
1/2 cup of light cream cheese, softened
1/4 cup sugar
1 cup vanilla fat-free yogurt
2 cups of sliced peaches or chunks
1 cup raspberries (clean ones)
1 cup cookie crumbs (Grind in processor or put the cookies in a plastic bag and squash with a rolling pin.)
Whip cream cheese, sugar and vanilla yogurt in a bowl until smooth. Pick out your favorite tall glasses. Clear ones are good because you are going to layer this stuff and it looks pretty if you can see the color changes. You can also use margarita glasses or champagne flutes. Any dish will do in a pinch.
Put in a tablespoon of the cream mixture. Layer on a couple tablespoons of the crumbs. Next put in a layer of fruit. You're going for the layers. Make the layers one-half to one inch each in thickness. If you are using canned peaches, a little of the juice is good. Don't worry about straining them too much, and don?t concern yourself if your layers aren't all even. It's part of the fun.
Layer, layer, layer. Top with a dollop of the cream mixture. Store in the refrigerator until ready to serve. You can sprinkle on a bit of ground nutmeg to top it off.
When you stick your spoon in, you'll notice the crumbs have sort of turned to caramel (mushy) and they taste divine.
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