Description
A refreshing and healthy strawberry yogurt parfait recipe that combines creamy Greek yogurt with fresh strawberries, gelatin jelly, and crunchy almonds, perfect for a wholesome treat and elegant dessert.
Ingredients
Gelatin Jelly Layer
- 3 oz gelatin powder
- 1/2 cup room temperature water
Parfait Filling and Toppings
- 1 1/3 cup Greek yogurt
- 4-6 fresh strawberries, sliced
- 1 tbsp chopped almonds
- A few fresh mint leaves to serve
Instructions
- Prepare the gelatin mixture: Pour the 3 oz gelatin powder into a bowl and add 1/2 cup of room temperature water. Let it stand for 15 minutes, allowing the powder to absorb the water and expand.
- Set the gelatin jelly: Heat the gelatin mixture in the microwave for 1 minute on high, or use a water bath to gently warm it. Then, transfer it to a whisk glass and place it into a bowl of ice water. Whip it until it transforms into a white jelly-like consistency.
- Chill the jelly: Pour the whipped gelatin jelly evenly into individual parfait glasses or stemless wine glasses. Refrigerate for about 30 minutes or until the jelly is firm.
- Arrange strawberries: Slice the strawberries and neatly place them around the edges inside each parfait glass for an attractive presentation.
- Add Greek yogurt: Fill the center of the glasses with creamy Greek yogurt, filling all the way to the top.
- Decorate the parfait: Garnish the top with a layer of fresh sliced strawberries, sprinkle chopped almonds, and add a few fresh mint leaves to serve.
Notes
- You can substitute fresh raspberries or blueberries for strawberries for a different flavor profile.
- Use full-fat Greek yogurt for a creamier texture and richer taste.
- Ensure the gelatin mixture is fully set before adding yogurt for distinct layers.
- For a vegan alternative, use agar-agar powder instead of gelatin and coconut yogurt.
- Store parfaits covered in the refrigerator and consume within 2 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: No-Cook
- Cuisine: American
