Fridge Friend Recipes
Greek Yoghurt, Strawberry Jam and Apple Parfait recipe
A fresh, creamy parfait with sweet strawberry jam and crisp apple for a quick breakfast or dessert. It is light, colourful and pleasantly tangy.
10 min · Easy · International Jump to method
Ingredients
- 250 g Greek Yoghurt
- 3 tbsp Strawberry Jam
- 1 medium Apple
- 100 g Yoghurt
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 140 kcal |
| Protein | 11.3 g |
| Carbohydrates | 18.7 g |
| Fat | 2.7 g |
| Saturated fat | 1.7 g |
| Fibre | 1.8 g |
| Sugar | 16.5 g |
| Sodium | 0.1 mg |
Why this works
A light, protein-containing parfait with moderate sugar from jam and fruit; best suited as a balanced snack or breakfast when enjoyed in sensible portions.
Calcium and protein. Greek yoghurt and yoghurt provide a useful amount of protein and calcium for bone and muscle support.
Vitamin C. The apple contributes some vitamin C and polyphenols, though the amount per serving is modest.
Added sugar concern. Most of the sugar comes from the strawberry jam, which raises the overall sugar content despite the fruit in the recipe.
Method
- Dice the apple into small pieces.
Aim for neat 1 cm pieces so the apple sits evenly in the glass and is easy to spoon through; if it starts browning, toss it with a tiny squeeze of lemon juice.
- Spoon a layer of Greek yoghurt into two glasses or bowls.
Use the back of a spoon to press the yoghurt into an even layer without smearing it up the sides, which keeps the parfait looking clean and defined.
- Add a spoonful of strawberry jam, then a layer of apple.
Loosen the jam first if it is very thick, then drop it in spoonfuls rather than spreading it so you keep a distinct ruby ribbon instead of muddying the layers.
- Repeat the layers once more and finish with a swirl of yoghurt on top.
Keep the top swirl slightly off-centre and stop before the glass is full to avoid overflow when the layers settle.
- Chill for 5 minutes before serving if you have time.
A brief chill helps the layers firm up and the flavours meld, but do not leave it too long or the apple can weep and soften.
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