Apricot-Ginger Parfait

  August 4, 2011  |    Blog

There is no comparison between your average, store-bought fruit and granola parfait and the magical taste you can create with different fruits, spices, and crunchy toppings.The inspiration behind this recipe is none other than Williams-Sonoma, but we’ve substituted certain ingredients with healthier alternatives and have added some extra garnishes for a tasty twist!

For 6 Parfaits You’ll need:

– ¾ cup fat-free half n’ half (other alternatives: fat-free cool whip, fat-free vanilla yogurt)
– 1 ½ teaspoons brown sugar (other alternatives: 1 tsp. agave nectar, 1 tsp. honey)
– ½ teaspoon vanilla extract
– 6 ripe apricots
– 20 crushed gingersnaps
– ¼ teaspoon cinnamon (optional)
– ¼ teaspoon nutmeg (optional)
– 6 fresh sprigs of mint for serving

First, beat the fat-free half n’ half, either with an electric mixer or a whisk so so that air pockets can embed into the mixture, making it a fluffy cream. Let it sit for a few minutes so that when you mix in the brown sugar and vanilla extract, the texture doesn’t dissolve back into a complete liquid form. You can also freeze the half and half mixture for a chilled parfait prior to beating it. Add the brown sugar, the extract, and cinnamon/nutmeg and whisk a little more until you get a creamy consistency.

Next, cut the 6 apricots in half, remove the pits, and slice them into ½ inch thick slivers. You can then combine the apricots into the cream, or you can keep them separate if you want to make distinct layers. Meanwhile, hand crush the 20 gingersnaps into pieces small enough to be placed in a mixer. Crush the gingersnap pieces so that they look as small as breadcrumbs.

Obtain 6 parfait glasses or serving glasses and start with a layer of gingersnap crumbs, about one tablespoon at the bottom, followed by a tablespoon of cream, and a spoonful of apricots on top. Repeat this order of layers with what you have left, ending with the fruit up at the top. Ideally there will be three layers of each ingredient mixture in each glass. Refrigerate the glasses for at least two hours. When you’re ready to serve them, wash 6 springs of mint, and place one leaf in each glass. Last but not least, indulge! Bon appétit!

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