Recipe Apricot and yoghurt parfait : Practical and Delicious

Recipe Apricot and yoghurt parfait : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Apricot and yoghurt parfait. You are currently reading Recipe Apricot and yoghurt parfait : Practical and Delicious. This recipe is the creation of the chef Alison Roberts & Wendy Quisumbing. Recipe Apricot and yoghurt parfait requires 10m, cook 05m and serve 4. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Dig into this layered dessert of brandy-soaked biscuits, juicy apricots and sweet vanilla yoghurt.

Ingredients:

5 Ingredients

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  1 x 400g can apricot halves in syrup
  
  
  


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  2 tbsp brandy
  
  
  


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  8 savoiardi (sponge finger biscuits), halved crossways
  
  
  


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  260g (1 cup) thick vanilla yoghurt
  
  
  


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  2 tbsp slivered almonds
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Drain the apricot, reserving 60ml (1/4 cup) of the syrup. Combine the reserved syrup and brandy in a small bowl. Dip half the biscuits, 1 at a time, into the syrup mixture to coat. Divide among 4 serving glasses.
  
  
  


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  Step 2
  
  
  
  
  Divide half the apricot among the glasses. Spoon over half the yoghurt.
  
  
  


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  Step 3
  
  
  
  
  Repeat with the remaining biscuit, syrup mixture, apricot and yoghurt. Cover loosely with plastic wrap and place in the fridge for 30 minutes to chill.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, place the almonds in a small frying pan over medium-low heat and cook, stirring, for 2-3 minutes or until toasted. Set aside to cool.
  
  
  


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  Step 5
  
  
  
  
  Sprinkle the parfaits with the almonds to serve.
  
  
  

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