Raspberry-Chia Yogurt Parfaits made with NILLA Wafers
This easy-to-make recipe can be served as a snack or mini-dessert.
- 4½ oz.water
- 1½ oz.superfine sugar
- 8½ oz.raspberry puree
- 2 oz.chia seeds
- 2gelatin sheets (0.25 oz. each)
- 11 oz.nonfat plain Greek yogurt
- 1½ oz.honey
- 1½ tsp.vanilla extract
- 3 oz.NILLA Wafers, chopped into 1/4-inch pieces
Nutrition per serving
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.
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.