We’ve teamed up with Callum Hann and Themis Chryssidis from Sprout Cooking School, to bring you a delicious dessert that is sure to get your guests scraping their bowls and asking for more!
Serves: 4
Prep Time: 10 minutes
Cook Time: 4 hours to set in freezer
Ingredients
Method
Ingredients
- 1 cup thick Greek yoghurt
- 2 teaspoons vanilla bean paste (substitute vanilla extract)
- Finely grated zest of a lemon
- 3 egg whites
- ¼ cup caster sugar
- 1 cup frozen raspberries
- ¼ cup pistachios, roughly chopped
- 4 peaches, sliced into wedges, to serve
- Summer fruit of your choice, to serve
Method
- Line a 12cm x 22cm loaf pan with cling film. Stir together yoghurt, vanilla and lemon zest.
- Place egg whites in a large bowl. Use electric beaters or a whisk to whip eggs to soft peaks, then slowly add the sugar, whisking all the time, until a stiff, shiny meringue is reached.
- Use a whisk to fold egg white mixture and yoghurt mixtures together. Carefully fold through raspberry and pistachios. Try not to over mix as the raspberries will bleed and turn the parfait pink.
- Spoon mixture into the loaf pan and smooth with a spatula or knife. Freeze for 4 hours or overnight until firm.
As a Health Partners member, enjoy exclusive member discounts with Sprout Cooking School and Health Studio.
Find out morePosted: July 03 2021
Disclaimer
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© Copyright Health Partners. 2024 All Rights Reserved.
Health Partners is committed to providing quality and affordable health care, and we value our members and our obligation to protect your privacy. As part of our responsibility in protecting your privacy, from time to time we review our policies to ensure we are meeting our obligations. We have recently made some updates to our Privacy Policy. Please click here to view the Health Partners Privacy Policy.