Frozen yoghurt and raspberry parfait
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Time to make:
20 mins, plus 4 hrs freezing
$1.10 per serve
(at time of publication)
Full ingredients list:
1 cup low-fat Greek-style yoghurt
1 tablespoon rosewater (see tip)
3 egg whites
1/4 cup caster sugar
1 cup frozen raspberries
2 kiwifruit, peeled, diced
1/4 cup roughly chopped pistachios
Nutritional information (per serve)
Instructions and steps:
Step 1 Line a 12cm x 22cm loaf tin with cling wrap. Place yoghurt and rose water in a large bowl; stir to combine.
Step 2 Place egg whites in a large mixing bowl. Whip egg whites with electric beaters or a whisk until soft peaks form, then gradually add sugar, whisking constantly, until a stiff, shiny meringue forms.
Step 3 Fold meringue gently into yoghurt mixture with a whisk. Fold frozen raspberries, kiwi fruit and chopped pistachios gently through parfait mixture.
Step 4 Spoon parfait mixture into loaf tin and level surface with a knife or spatula. Place loaf tin in freezer for 4 hours, or overnight, until parfait is firm.
Step 5 Turn parfait out, remove cling wrap and discard. Cut parfait into even slices and serve.
Rosewater is available at most supermarkets, but it can be replaced with vanilla extract.
About this recipe
First published: January 2015