BLACK CHERRY, GINGERSNAP AND GEORGIA PECAN PARFAIT
8 gingersnap cookies
1/2 cup pecan halves, toasted if desired
2 cartons (6 oz. each) nonfat black cherry yogurt
2/3 cup fat-free whipped topping
2 kiwifruit, peeled, chopped
1 black cherry for garnish (optional)
In medium resealable plastic bag, crush gingersnaps and 1/4 cup
pecans, using rolling pin or large heavy spoon to gently pound
mixture into coarse crumbles.
In small bowl, stir together yogurt. Gently fold in whipped topping
until blended; do not over-mix.
In individual 6- to 8-ounce glassware, spoon 2 tablespoons gingersnap
mixture, then top with 1/4 cup yogurt mixture. Next, portion the
kiwifruit and top with about 1/4 cup yogurt mixture to use it all.
Top with remaining gingersnap-pecan mixture. Coarsely chop remaining
1/4 cup pecan halves and sprinkle on top for garnish.
Refrigerate parfaits at least 30 minutes or up to 2 hours, to let
gingersnaps soften slightly. Serve chilled.
Makes 4 servings, 254 calories each.
------------------------------
8 gingersnap cookies
1/2 cup pecan halves, toasted if desired
2 cartons (6 oz. each) nonfat black cherry yogurt
2/3 cup fat-free whipped topping
2 kiwifruit, peeled, chopped
1 black cherry for garnish (optional)
In medium resealable plastic bag, crush gingersnaps and 1/4 cup
pecans, using rolling pin or large heavy spoon to gently pound
mixture into coarse crumbles.
In small bowl, stir together yogurt. Gently fold in whipped topping
until blended; do not over-mix.
In individual 6- to 8-ounce glassware, spoon 2 tablespoons gingersnap
mixture, then top with 1/4 cup yogurt mixture. Next, portion the
kiwifruit and top with about 1/4 cup yogurt mixture to use it all.
Top with remaining gingersnap-pecan mixture. Coarsely chop remaining
1/4 cup pecan halves and sprinkle on top for garnish.
Refrigerate parfaits at least 30 minutes or up to 2 hours, to let
gingersnaps soften slightly. Serve chilled.
Makes 4 servings, 254 calories each.
------------------------------
