Greek Yogurt, Honey and Strawberry Parfaits


Source: Adapted from Ahmet Erkaya and Anastasia Koutsioukis of Mandolin Aegean Bistro.


Greek Yogurt, Honey and Strawberry Parfaits

Koutsioukis collects vintage crystal wine glasses for serving this dish.

1 cup plain Greek yogurt (preferably Fage)

2 tablespoons whipping cream

3 tablespoons honey (preferably organic), divided

1 vanilla bean

3 tablespoons chopped walnuts

2 cups sliced fresh strawberries

Cinnamon for sprinkling (optional)

4 sprigs fresh mint

In a nonreactive bowl, combine yogurt, cream and 1 teaspoon honey. Slit the vanilla bean and use a butter knife to scrape the inside of the bean into the bowl. Mix until velvety.

On the bottom of each of 4 serving dishes, place 1 teaspoon honey. Add 1 teaspoon chopped nuts. Add a small portion of strawberries and a quarter of the yogurt mixture. Top each with a portion of the remaining strawberries, a sprinkling of nuts and a drizzle of honey.

Sprinkle with cinnamon and garnish each with a mint sprig . Makes 4 servings.

Source: Adapted from Ahmet Erkaya and Anastasia Koutsioukis of Mandolin Aegean Bistro.

Per serving: 202 calories (49 percent from fat), 11.6 g fat (5.1 g saturated, 1.3 g monounsaturated), 30.2 mg cholesterol, 3.7 g protein, 23.2 g carbohydrates, 1.8 g fiber, 29 mg sodium.

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