Greek Yogurt Fruit Parfait Recipe
Photo: Mike Garten
Pies are expected on Thanksgiving—for good reason—but layering sweet fruit with velvety, nutritious vanilla Greek yogurt, as Oprah does, will lighten your baking load and surprise everyone at the table. “I like to do chunks of dragon fruit, berries and finely chopped apple,” Oprah says. Her crowning glory? Whipped coconut cream. This Oprah-inspired recipe was created by Lisa Gnat and Julie Albert of BiteMeMore.com.
Serves 4
Ingredients
2 Granny Smith apples, cut into cubes
2 cups raspberries
1 Tbsp. brown sugar
1/8 tsp. ground cinnamon
2 dragon fruits, peeled and cut into cubes
4 cups vanilla Greek yogurt
1 tsp orange zest
1/4 cup pomegranate seeds, for garnish
1 chilled (14-ounce) can full-fat coconut milk
1/2 Tbsp. maple syrup
1/2 tsp. vanilla extract
Directions
Active time: 25 minutes
Total time: 1 hour
Preheat oven to 400°. In a medium bowl, toss together apples, raspberries, brown sugar and cinnamon. Place on a parchment paper–lined baking sheet and bake for 10 minutes to soften. Let fruit cool to room temperature. Toss with dragon fruit.
In a small bowl, whisk together yogurt and orange zest.
Open coconut milk can (don’t shake) and scoop out thicker cream part. Using an electric mixer with whisk attachment, whip on high speed until soft peaks form, about 5 minutes. Add maple syrup and vanilla extract, continuing to whip until smooth and creamy. Set aside or refrigerate, covered, until ready to use.
Using 4 serving glasses or mason jars, place approximately 1/3 cup yogurt on the bottom of each parfait and top with a layer of fruit. Continue to layer yogurt and fruit, in any order you’d like, then garnish with whipped coconut cream.
Serves 4
Ingredients
Directions
Active time: 25 minutes
Total time: 1 hour
Preheat oven to 400°. In a medium bowl, toss together apples, raspberries, brown sugar and cinnamon. Place on a parchment paper–lined baking sheet and bake for 10 minutes to soften. Let fruit cool to room temperature. Toss with dragon fruit.
In a small bowl, whisk together yogurt and orange zest.
Open coconut milk can (don’t shake) and scoop out thicker cream part. Using an electric mixer with whisk attachment, whip on high speed until soft peaks form, about 5 minutes. Add maple syrup and vanilla extract, continuing to whip until smooth and creamy. Set aside or refrigerate, covered, until ready to use.
Using 4 serving glasses or mason jars, place approximately 1/3 cup yogurt on the bottom of each parfait and top with a layer of fruit. Continue to layer yogurt and fruit, in any order you’d like, then garnish with whipped coconut cream.
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