Parfait, either French or American, has a technical meaning. French parfait is a frozen custard—similar to ice cream but not made like ice cream. American parfait is a dessert made by layering French parfait with additional ingredients like ice cream, nuts and fruits. This yogurt and strawberries, parfait-style concoction does not fall under either category. There are only two ingredients: yogurt and strawberries that had been cooked with sugar to produce a syrup.
Where did the idea come from? From a tub of yogurt that was nearing its expiry date. Alex mentioned it to me so I thought we should consume it pronto. Then, there was the bag of strawberries in the freezer. We’re fans of flavored yogurt anyway so why not make a better version with plain yogurt and real fruits with no artificial flavors. And this parfait-style yogurt and strawberries materialized. It’s sweet enough for dessert but it can be a quick breakfast too.
Yogurt and Strawberries, Parfait-style
- 2 cups frozen strawberries
- 1/2 cup sugar (you may need more if the strawberries are on the tart side)
- 2 cups plain yogurt
- Place the frozen strawberries and sugar in a pan. Set over medium heat and allow the strawberries to thaw and the sugar to melt in the juice. Cook, uncovered with minimal stirring (to avoid breaking the strawberries), until the strawberries are swimming in a pool of red syrup, about 10 minutes. Cool. Chill for a few hours to thicken.
- Place two tablespoons of yogurt in a glass. Top with whole strawberries. Drizzle in about a tablespoon of the syrup. Repeat the layers so that you have two layers of yogurt and two lawyers of strawberries and syrup.
- Serve the yogurt and strawberries chilled.
If not serving immediately, assemble the dessert in glasses then place the glasses in a covered container. Keep in the fridge until serving time.
Excess strawberries and syrup can be kept in the fridge in a covered container.