Almond Yogurt Parfaits
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Almond Yogurt Parfaits February, 2003 Serves 4 / Serve these for a light but elegant ending to a special meal. If you prefer, you can replace the almonds with pecans or walnuts—or use a mixture of all three. 1 quart plain nonfat or regular yogurt 3 tablespoons sugar 1/3 cup sliced almonds 1/4 teaspoon cinnamon 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract 4 tablespoons honey, divided Mint leaves, for garnish 1. Spoon yogurt into a sieve lined with a paper towel or cheesecloth and set over a bowl. Refrigerate and let drain for 2 hours. 2. Place sugar in a medium nonstick saucepan over medium-high heat until liquefied (watch carefully to avoid burning). Add almonds and sauté until light brown, stirring constantly. Spread out almonds on a piece of foil to cool. Dust with cinnamon and chop coarsely. 3. Blend almond extract, vanilla extract, and 1 tablespoon honey into yogurt. Divide yogurt into four parfait glasses. Drizzle with remaining honey and sprinkle with candied almonds. Garnish with mint. Calories 255,Fat 5,Perfat 15,Cholesterol 4,Carbo 47,Protein 11,Fiber 1,Sodium 149 |
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