Cherries are a great source of vitamin C, potasium, and fiber. With their dark red flesh, they’re also an excellent source of antioxidants. Unfortunately we’re approaching the end of the cherry season here in New Zealand, so to make the most of them while they’re still around, I’ve put together this yoghurt cherry parfait recipe. Perfect for breakfast, this parfait looks great layered into a short glass or if you’re wanting to bring it into work, a jar with screw top lid.
- Prep: 5 Minutes
- Cook: 15 Minutes
- Portions: 2 Parfaits
Ingredients:
- 250g fresh cherries and 2-4 cherries for garnishing
- the juice of 1/2 small lemon
- 1 tsp vanilla essence
- 1 tsp runny honey (or maple syrup)
- 1 tbsp water
- 8 tbsp plain high protein yoghurt
- 1/4 cup natural almonds
Method:
- Preheat the oven to 180 degrees celcius, fan bake
- Halve the cherries and remove the pit
- Place the cherry halves, lemon juice, vanilla essence, honey and water into a small saucepan and bring to a boil. Once boiling, reduce the heat and simmer for a further 10-15 minutes or until the cherries have softened and the liquid is thick and syrupy
- While the cherries are cooking, place the almonds on a baking tray and roast for 8-10 minutes or until just toasted. Set aside to cool
- Once the cherries are cooked, remove from the heat and allow to cool
- Roughly chop the almonds and set aside
- To assemble the parfait, dollop 2 tbsp of yoghurt into 2 short glasses, ramekins or small bowls and top with 1/4 of the stewed cherries. Repeat to obtain 2 layers of yoghurt and cherries
- Sprinkle the almonds evenly between the 2 parfaits, top with an additional fresh cherry or two, then serve
