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Raspberry-Chia Yogurt Parfaits made with NILLA Wafers

Raspberry-Chia Yogurt Parfaits made with NILLA Wafers

This easy-to-make recipe can be served as a snack or mini-dessert.

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INGREDIENTS

12


  • Raspberry Mixture
  • 4-1/2 oz. water
  • 1-1/2 oz. superfine sugar
  • 8-1/2 oz. raspberry puree
  • 2 oz. chia seeds
  • 2 gelatin sheets (0.25 oz. each)

  • Yogurt Sauce
  • 11 oz. nonfat plain Greek yogurt
  • 1-1/2 oz. honey
  • 1-1/2 tsp. vanilla extract
  • 3 oz. NILLA Wafers, chopped into 1/4-inch pieces

Nutrition per serving

  • Calories

    110

  • Total fat

    3 g

  • Saturated fat

    0.5 g

  • Trans fat

    0 g

  • Cholesterol

    <5 mg

  • Sodium

    40 mg

  • Carbohydrate

    17 g

  • Dietary fiber

    3 g

  • Sugars

    11 g

  • Protein

    4 g

  • Vitamin A

    0 %DV

  • Vitamin C

    8 %DV

  • Calcium

    6 %DV

  • Iron

    4 %DV

DIRECTIONS

Raspberry Mixture: Mix water and sugar in bowl until sugar is dissolved. Stir in raspberry puree and chia seeds.

Soften gelatin in cold water as directed on package; drain. Dissolve gelatin over hot water or in microwave. Do not get too hot. Add 1/3 of the raspberry mixture to gelatin, stirring quickly to combine. Add gelatin mixture to remaining raspberry mixture; mix well. Let stand 10 min.

Portion 1-1/4 oz. raspberry gelatin mixture into each of 12 (2-oz.) shot glasses. Refrigerate 20 min. or until firm.

Yogurt Sauce: Mix yogurt, honey and vanilla in bowl. Spoon into pastry bag. Pipe 1 oz. sauce over raspberry mixture in each glass. Refrigerate until ready to use.

When ready to serve, sprinkle 2 Tbsp. NILLA pieces over each parfait.

Tips

Serving Suggestion:

  • Garnish with a fresh raspberry.