Raspberry-Yogurt Parfait in a Glass

The pink-and-white dessert will delight you not only with its charming appearance but also with its excellent taste. Although it may seem otherwise at first glance, the preparation is very simple, but keep in mind that it will take several hours, as each layer needs to cool and set properly before serving. Since the parfait contains yogurt and raspberries, it is pleasantly refreshing and not overly sweet.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 8 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • pieces Raspberries

Raspberry layer

  • 120 ml Sweet cream

  • 1 spoon Sugar, white

  • 150 g Raspberries

  • 1 spoon Powdered sugar

  • 1.5 teaspoons Gelatin powder, unsweetened

  • 3 spoons Water

Yogurt layer

  • 200 ml Sweet cream

  • 50 g Sugar, white

  • 1 teaspoon Vanilla, extract, imitation

  • 120 g Yogurt, plain, from whole milk

  • 1 teaspoon Gelatin powder, unsweetened

  • 3 spoons Water

Steps

  1. Place a saucepan with sweet cream and sugar on the stove. Heat over medium heat and stir until the sugar dissolves. When the cream comes to a boil, remove the saucepan from the heat and mix in the vanilla extract and yogurt.

  2. Mix the powdered gelatin with 3 tablespoons of water. Wait for the mixture to swell and set, then melt it, being careful not to let it boil. First, mix a few tablespoons of the yogurt mixture into the melted gelatin, then combine everything with the remaining yogurt mixture.

  3. Evenly distribute the yogurt mixture into the glasses in which you will serve the dessert. Let it cool to room temperature, then refrigerate the glasses for 2 hours to allow the yogurt layer to cool and set properly.

  4. Mix the raspberries with powdered sugar, then blend them with an immersion blender to make a puree. Strain the puree through a fine sieve to remove the seeds.

  5. Add sugar and sweet cream to a saucepan. Heat over medium heat and stir until all the sugar dissolves. When the cream comes to a boil, remove the saucepan from the heat and mix in the raspberry puree.

  6. Mix the powdered gelatin with 3 tablespoons of water. Wait for the mixture to swell and set, then melt it, being careful not to let it boil. First, mix a few tablespoons of the raspberry mixture into the melted gelatin, then combine everything with the remaining raspberry mixture.

  7. Take the glasses out of the refrigerator and carefully pour the raspberry mixture layer over the set yogurt layer. Let the raspberry layer cool to room temperature, then refrigerate the glasses for another 1-2 hours.

  8. Before serving the dessert, garnish it with fresh raspberries, and if desired, you can also add a mint leaf to add a bit of color to the pink-and-white combination.

Nutrition Information (Per 100g)

  • Calories: 118.98 kcal
  • Fat: 0.7 g
    • Saturated Fat: 0.46 g
  • Carbohydrates: 20.68 g
    • Sugars: 18.36 g
  • Protein: 5.58 g
  • Fiber: 2.09 g