Yogurt Parfaits With Cherries and Pistachios
- Total Time
- 15 minutes, plus at least 9 hours' refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½pound cherries, pitted and quartered or cut into eighths, depending on the size (about ½-inch pieces)
- 2tablespoons sugar
- 1tablespoons mild honey, like clover
- ¼teaspoon almond extract
- 2cups drained low-fat yogurt or low-fat Greek-style yogurt
- 3tablespoons lightly toasted pistachios, finely chopped (1 ounce)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
224 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 24 grams sugars; 16 grams protein; 47 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 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.
- Step 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.
- Step 3
Spoon ¼ 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.
Tip
- Advance preparation: The assembled parfaits will hold in the refrigerator for a day. Sprinkle on the pistachios just before serving.
Private Notes
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Cooking Notes
Jo L.
This is way better the first day. The recipe is accurate; the parfaits hold for a day, but they aren't as good the second day. Edible, but not as good.
I made these a couple of times last year when cherries were in season. Really good, anxious to make them again.
patti
My husband and I love this. I make it continually through cherry season. I use unsalted pistachios and no longer chop them, we enjoy them whole. Sometimes use an extra drizzle of honey.
Kat
Flavors are awesome - in fridge CHILLING!!!
DDR
I don’t care for cherries so made this with chopped fresh strawberries. Quite delicious and not too heavy. Used Chobani plain low fat Greek yogurt.
debsa
Layering a small layer of raw rolled oats with the pistachios makes a tasty and more fulsome breakfast. Using frozen cherries defrosted in microwave eliminates the need both for the overnight soaking and the additional sugar.
KRye
I made this with frozen cherries and it was delicious! Not enough for breakfast. I would double it next time. I did not bother with chilling after layering.
Cookingjoy
Using full-fat yogurt would help eliminate the additional sugar. Low-fat is usually more tart, and or has fillers to help with consistency.
Kat
Flavors are awesome - in fridge CHILLING!!!
patti
My husband and I love this. I make it continually through cherry season. I use unsalted pistachios and no longer chop them, we enjoy them whole. Sometimes use an extra drizzle of honey.
ek
Everyone liked these (except for the picky child, who hated the texture of the chopped pistachios). The resting time after assembly was definitely necessary and really improved the flavor.
I made these a couple of times last year when cherries were in season. Really good, anxious to make them again.
Jo L.
This is way better the first day. The recipe is accurate; the parfaits hold for a day, but they aren't as good the second day. Edible, but not as good.
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