RECIPES FOR HEALTH from NYtimes.com
Yogurt Parfaits With Cherries and Pistachios
By MARTHA ROSE SHULMAN
Published: June 25, 2013
Yogurt parfaits are easy to make, and they make great desserts and snacks.
Ingredients.
1/2 pound cherries, pitted and quartered or cut into eighths, depending on the size (about 1/2-inch pieces)
2 tablespoons sugar
1 tablespoons mild honey, like clover
1/4 teaspoon almond extract
2 cups drained low-fat yogurt or low-fat Greek-style yogurt
3 tablespoons lightly toasted pistachios, finely chopped (1 ounce)
Method.
1. Combine the cherries and sugar in a bowl and refrigerate for 6 to 8 hours or overnight. The cherries should be slightly softer and sitting in a syrup.
2. Place a strainer over a bowl and drain the cherries. Divide the cherries into two equal portions. Stir the syrup into the yogurt. Add the honey and the almond extract and mix together well.
3. Spoon 1/4 cup yogurt into the bottom of each of four 7- to 8-ounce tumblers or parfait glasses. Distribute the first portion of cherries among the glasses. Sprinkle pistachios over the cherries. Repeat the layers but do not sprinkle pistachios over the top until you are ready to serve. Cover and chill for at least 1 hour. Just before serving, sprinkle the remaining chopped pistachios over the top of the parfaits.
Yield: 4 servings.
Advance preparation: The assembled parfaits will hold in the refrigerator for a day. Sprinkle on the pistachios just before serving.
Nutritional information per serving: 179 calories; 5 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 7 milligrams cholesterol; 28 grams carbohydrates; 1 gram dietary fiber; 88 milligrams sodium (does not include salt to taste); 8 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”