Raspberry and Yogurt Cream Parfait

    1 day 15 minutes

    This is an incredibly quick dessert to make the hard part is waiting to eat it while the raspberries, cream and brown sugar crust set in the fridge.

    15 people made this

    Serves: 10 

    • 500g thickened cream
    • 1 teaspoon vanilla essence
    • 2 tablespoons icing sugar
    • 250g low fat cream cheese or creme fachie
    • 450g yoghurt
    • 600-750g frozen raspberries
    • 2 1/4 cups (400g) brown sugar, to taste

    Preparation:15min  ›  Extra time:1day chilling  ›  Ready in:1day15min 

    1. Whisk the cream with the vanilla and icing sugar in a large bowl until stiff. Combine the cream cheese and yoghurt until smooth. Fold in the cream cheese and yoghurt mixture into the cream mixture.
    2. Pour frozen raspberries into the bottom of a large glass serving dish. Spread the cream over them and sprinkle the brown sugar evenly on top. There should be a thick sugar coating on the cream.
    3. Put the bowl into the fridge uncovered for 24 hours so the sugar can crystallise.

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