Strawberry Cream Parfaits

European parfaits typically are made using heavy whipped cream, while Americans often make them with yogurt. This recipe is a perfect mix of the two, allowing the strawberry, hazelnut, and almond flavors to shine.

PREP TIME: 20 MINUTES

COOK TIME: NONE

PASSIVE TIME: NONE

MAKES: 3

SERVING SIZE: 1

¹⁄₂ cup (4fl oz/120ml) heavy whipping cream

1¹⁄₃ cups (10fl oz/300ml) plain unsweetened Greek yogurt

1 tsp vanilla extract

4oz (150g) fresh strawberries

2 tbsp granular erythritol

¹⁄₄ cup (1oz/30g) unsalted, roasted hazelnuts

¹⁄₄ cup (1oz/30g) unsalted, roasted almonds

3 small sprigs fresh mint (to garnish)

1. Add the whipping cream to a medium bowl. Using a hand mixer, whip until soft peaks form, then add the Greek yogurt and vanilla extract. Gently fold until the ingredients are combined.

2. Combine the strawberries and erythritol in a high-speed blender. Blend until smooth, then transfer the mixture to a separate medium bowl. Set aside. Rinse and dry the blender container.

3. Add the hazelnuts and almonds to the blender and pulse until the nuts are finely chopped.

4. To 3 medium mason jars or dessert glasses, add equal amounts of the strawberry mixture, chopped nuts, and yogurt mixture. Top each serving with a sprig of mint. Serve promptly, or cover with plastic wrap and store in the fridge for up to 4 days.

Tip If you don’t have a food processor, you can use a potato masher to mash the strawberries and a sharp knife to dice the nuts.

NUTRITION PER SERVING

363
CALORIES

33g
TOTAL FAT

11g
TOTAL CARBS

8.5g
NET CARBS

8.5g
PROTEIN