Parfait is a fancy term for frozen layers of yogurt, cream, sweetener (either syrup or honey) and fruits prepped in a clear glass displaying the play of colors to make the concoction more appetizing and mouth-watering.
Parfait originated from France and was first created somewhere in 1894. This sweet, creamy temptation is typically made with sugar syrup, eggs, cream, and alcohol topped with a mint leaf, berry or fruit slice as garnishing. Some incorporate air to the parfait to prevent water crystals from forming, which may give parfait an uncomfortable texture in the mouth.
Unlike the original Parfait, the American version does not make use of eggs nor liqueur, and instead makes use of yogurt. Because of this, the American version of the parfait is called Yogurt Parfait or Fruit Parfait.
Parfait is usually served as a dessert but it is also appropriate for breakfast; it is healthy and easy to make, making it a breakfast worthy frozen delight.
How to make Grapefruit, Lime & Mint Yogurt Parfait
Prep Time: 15 mins
Yields: 6 servings
- 4 large Hale Groves Heritage Ruby Red Grapefruit
- 4 cups reduced-fat plain yogurt
- 2 teaspoons grated lime zest
- 2 tablespoons lime juice
- 3 tablespoons honey
- Torn fresh mint leaves
- Cut a thin slice from the top and bottom of each grapefruit. Stand fruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit.
- In a large bowl, mix yogurt, lime zest and juice. Layer half of the grapefruit and half of the yogurt mixture into six parfait glasses. Repeat layers. Drizzle with honey and top with mint. Chill, serve, and Enjoy.