Frozen yoghurt and raspberry parfait

Author: Sprout

Serves: 8

Time to make: 20 mins , plus 4 hrs freezing

Ingredients

More weights & measures

1 cup reduced-fat Greek-style yoghurt
1 tablespoon rose water or vanilla extract (see tip)
3 egg whites
¼ cup castor sugar
1 cup frozen raspberries
2 kiwifruit, peeled, diced
¼ cup roughly chopped pistachios

Instructions

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1 Line a 12cm x 22cm loaf tin with cling wrap. Place yoghurt and rose water in a large bowl and stir to combine.

2 Place egg whites in a large mixing bowl. Whip egg whites with an electric beater or whisk until soft peaks form. Gradually add sugar, whisking constantly, until a stiff, shiny meringue forms.

3 Fold meringue gently into yoghurt mixture with a whisk. Fold raspberries, kiwifruit and pistachios gently through parfait mixture.

4 Spoon parfait mixture into loaf tin and level surface with a knife or spatula. Place loaf tin in the freezer for 4 hours, or overnight, until parfait is firm.

5 Turn parfait out, remove cling wrap and discard. Cut parfait in even slices and serve.

Variations

Make it gluten free: Check Greek-style yoghurt is gluten free.

HFG tip

Rose water is available in specialty stores, Indian spice shops and Asian grocery stores but it can be replaced with vanilla extract.

Nutrition Info (per serve)

Calories 106 cal

Kilojoules 440 kJ

Protein 5 g

Total fat 3 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 13 g

Dietary fibre 2 g

Sodium 50 mg

Calcium 80 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.