Saturday, July 8, 2017
Strawberry Amaretto Parfaits
Deb Lindsey for The Washington Post
NOURISH MAY 19, 2016
This takes strawberries and whipped cream to another level by piling them into parfaits with a crumble of amaretti cookies. it’s a simple but stunning dessert you could make any time of year to rave reviews, but it is at its finest in the spring during peak strawberry season.
Make Ahead: The parfaits can be assembled, covered and refrigerated up to 8 hours in advance; leave off the final topping of amaretti crumbs until just before serving.
Where to Buy: Amaretti cookies are available in Italian markets.
Tested size: 4 servings
1 tablespoon fresh lemon juice
1 tablespoon honey
16 ounces/448g strawberries, hulled and sliced
1/3 cup well-chilled heavy cream
2 tablespoons sugar
1/4 teaspoon almond extract
1/3 cup plain low-fat Greek-style yogurt
14 small amaretti cookies (2 ounces; see headnote)
Whisk together the lemon juice and honey in a medium bowl. Add the strawberries and toss gently to coat.
Combine the heavy cream, sugar and almond extract in the bowl of a stand mixer or handheld electric mixer; beat for about 2 minutes on high speed until soft peaks form. Use a spatula to gently fold in the yogurt.
Place the cookies in a zip-top bag; seal, pressing as much air out as possible, then use a rolling pin or mallet to crush them to the consistency of large crumbs.
To make the parfaits, dollop 1 tablespoon of the whipped cream mixture into each serving bowl or glass. Top each portion with 2 tablespoons of the cookie crumbs, then a quarter of the dressed, sliced berries. Complete the layering with 1 tablespoon of the whipped cream mixture, then 1 tablespoon of cookie crumbs.
Serve right away.
From nutritionist and cookbook author Ellie Krieger.
Tested by Bonnie S. Benwick.
Calories per serving (using half the cream mixture): 110
% Daily Values*
Total Fat: 4g 6%
Saturated Fat: 3g 15%
Cholesterol: 15mg 5%
Sodium: 10mg 0%
Total Carbohydrates: 17g 6%
Dietary Fiber: 1g 4%