I've written before, in this peaches and yogurt post, about how my family was big on yogurt while I was growing up in Egypt. We ate yogurt daily, either freshly made by mother or purchased from the little family-owned dairy shop we often frequented.
Now that I'm an adult, yogurt (Greek yogurt especially) is a big part of my diet. Since I eat so much of it, I'm often inspired to invent new ways to make it fresh and exciting.
In my experience, “real” parfait desserts are made with layers of rich ice cream and different toppings. The healthier alternative, of course, is a simple yogurt parfait layered with granola and fruit.
This Pumpkin Greek Yogurt Parfait is a cross between the two. It's fairly healthy, since its main ingredients are Greek yogurt and pumpkin purée. But, it’s also a decadent treat, as I've added creamy Mascarpone, brown sugar, chocolate chips, and nuts.
Best part? It takes only 5 minutes, and you can make it ahead.
Recipe for Suzy Karadsheh's 5-Minute Pumpkin Greek Yogurt Parfait
Serve these parfaits as super-quick desserts, or even as a special post-Thanksgiving day breakfast. They happen to be gluten-free.
Makes 6 servings
One 15-ounce can pumpkin puree (or scant 2 cups homemade pumpkin purée)
1-1/4 cup whole milk Greek yogurt (2% is fine)
3 to 4 tablespoons Mascarpone cheese
1 teaspoon vanilla extract
2 tablespoons molasses, plus more for drizzling
2-1/2 tablespoons brown sugar
1-1/2 to 2 teaspoons cinnamon
Pinch of nutmeg
Chocolate chips and chopped hazelnuts or walnuts, for garnish
Place the pumpkin, yogurt, Mascarpone, vanilla, molasses, brown sugar, cinnamon, and nutmeg in a large bowl. Using an electric hand-mixer or a whisk, beat until completely smooth. Taste, adding additional brown sugar or cinnamon if desired.
Transfer to small (3-ounce) serving goblets or small mason jars. Cover and refrigerate until cold. Sprinkle with chocolate chips and chopped nuts, drizzle lightly with molasses, and enjoy.
Words, Recipe + Photographs by Suzy Karadsheh