Greek Yoghurt Parfait with Kahlua and Nuts
Ingredients
- 720 ml fat free Greek yoghurt
- 240 ml light whipped cream
- 99 g sugar
- 4 tbsp Kahlua, divided
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 120 ml thompson raisins
- 120 ml pistachios, shelled, roughly chopped
- 120 ml hazelnuts, shelled, roughly chopped
Instructions
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In a small microwave safe bowl, combine raisins with two tbsp of Kahlua rum. Heat in microwave for 50 seconds. Stir and return to microwave for another 30 seconds. Raisins will have absorbed Kahlua and become nice and plump. Sit aside.
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In a food processor, roughly chop pistachios and hazelnuts.
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In a large bowl, using a hand mixer, mix together Greek yoghurt, whipped cream, sugar, two tbsp of Kahlua, vanilla extract, and cinnamon.
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At this point, you can cover and refrigerate the yoghurt mixture for an hour or until you are ready to assemble.
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To assemble, begin by placing two to three tbsp of the yoghurt mixture in the bottom of your serving glass.
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Add a layer of the mixed nuts and Kahlua raisins.
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Top with one tbsp of the yoghurt mixture and garnish with a little bit of nuts.
Notes
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Imported from Mela.
