Raspberry-Chia Yogurt Parfaits made with NILLA Wafers

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




  • Raspberry Mixture

  • 4½ oz. water
  • 1½ oz. superfine sugar
  • 8½ oz. raspberry puree
  • 2 oz. chia seeds
  • 2 gelatin sheets (0.25 oz. each)

  • Yogurt Sauce

  • 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

Calories110 Total fat3 gSaturated fat0.5 gTrans fat0 gCholesterol5 mgSodium40 mgCarbohydrate17 gDietary fiber3 gProtein4 gVitamin A0 %DVVitamin C8 %DVCalcium6 %DVIron4 %DV
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.


Serving Suggestion:

Garnish with a fresh raspberry.

© Mondelēz International group