Recipe courtesy of Robert Irvine
Six-Story Fruit Yogurt Parfait
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- Level: Easy
- Total: 25 min
- Prep: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 607
- Total Fat
- 40 g
- Saturated Fat
- 27 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 8 g
- Sugar
- 43 g
- Protein
- 9 g
- Cholesterol
- 98 mg
- Sodium
- 210 mg
- Level: Easy
- Total: 25 min
- Prep: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 607
- Total Fat
- 40 g
- Saturated Fat
- 27 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 8 g
- Sugar
- 43 g
- Protein
- 9 g
- Cholesterol
- 98 mg
- Sodium
- 210 mg
Ingredients
Directions
- Spoon 1/8 cup bran flakes into the bottom of 6 parfait glasses. Whip heavy cream until soft peaks form, and set aside briefly. In another bowl, use an electric mixer to whip together yogurt, honey, and cream cheese. Fold whipped cream into the cream cheese-yogurt mixture. Spoon 1/4 cup of the cream mixture on top of the bran flakes in each glass. In another bowl, combine, red and white grapes, and blueberries. Slice in bananas and squeeze lime juice on top to prevent oxidation. Gently fold in raspberries. Spoon 1/4 cup of the fruit over the cream in each glass. Then repeat with 1/4 cup layer of cream followed by another 1/4 cup layer of fruit. Spoon 1/8 cup hazelnut and chocolate paste on top of the second fruit layer and garnish with mint sprigs.
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