Black Cherry, Gingersnap and Georgia Pecan Parfait

black-cherry-gingersnap-and-georgia-pecan-parfait.jpg
Georgia Pecan Commission
http://pgoarelish2.files.wordpress.com/2012/02/black-cherry-gingersnap-and-georgia-pecan-parfait.jpg?w=112
  • Yield: 4 servings

Ingredients

8 ginger snaps
1/2cup Georgia pecan halves, toasted if desired
2 (6-ounce) containers non-fat black cherry yogurt
2/3cup fat-free whipped topping
2 kiwi, peeled and chopped
1 black cherry for garnish (optional)

Instructions

  1. In a medium size re-sealable plastic bag, combine ginger snaps and 1/4 cup pecans; seal bag. With a rolling pin or large heavy spoon, gently pound mixture to crumble cookies and Georgia pecans. (The mixture should be somewhat coarse, not finely ground.) Set aside.
  2. In a small bowl, mix all yogurt together. Add whipped topping and gently fold in to blend. Do not over mix.
  3. To assemble in individual 6 to 8 ounce glass serving pieces, spoon 2 tablespoons gingersnap-pecan mixture into bottom of each glass. Top each with 1/4 cup yogurt mixture. Portion the chopped kiwi into each glass and top with about another 1/4 cup yogurt mixture to use all that’s remaining. Top each serving with remaining gingersnap-pecan mixture. Coarsely chop remaining 1/4 cup pecan halves and sprinkle on top for garnish.
  4. Refrigerate parfaits at least 30 minutes or up to two hours. Serve chilled.

Recipe courtesy of the Georgia Pecan Commission

Nutritional Info *per serving

  • Calories 254
  • Saturated Fat .5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 1mg
  • Sodium 150mg
  • Carbohydrate 30g
  • Fiber 2.5g
  • Protein 6g
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