Dessert of the Day: Merry Berry Parfait

April 7, 2011 3:06 pm

Dessert of the Day: Merry Berry Parfait

The transition can often be hard to notice, but somewhere towards the end of spring, the seasons officially click, and all of a sudden it's summer. During this time of year, it's great to make use of the fresh fruit we have in season and begin to get creative, especially with our desserts. Instead of indulging in the rich, heavy desserts that we enjoy during the winter months, we can take advantage of some seasonal fruits and create lighter desserts that will leave us feeling refreshed. If for no other reason than to make sure your body is ready for the beach, incorporating fresh fruit into a dessert will lower the amount of calories and add in new flavors that you might have missed during the winter.

Merry Berry Parfait, created by Pritikin Longevity Center and Spa is a 100 calorie dessert that relies mainly on berries and mangoes for fresh and exciting flavor. Anthony cooks the fruit with a small amount of Splenda to bring out the sweetness. The parfait made out of sour cream, vanilla extract, and Splenda is light and airy, with a sweeter taste than yogurt. When combined together, you have a refreshing dessert perfect for a warm summer night and even better if you're watching your calorie intake.

Merry Berry Parfait

Ingredients
1 cup fresh raspberries, cooked at medium heat on stove with

1 tablespoon of Splenda till thickened

1 cup fresh blueberries, cooked at medium heat on stove with

1 tablespoon of Splenda till thickened

1 cup diced mangoes, cooked at medium heat on stove with 1 tablespoon of Splenda till thickened

3 cups fat-free sour cream

1 tablespoon vanilla extract

1/2 cup Splenda

Garnish: 9 sprigs of fresh mint

Preparation
1. Whip together sour cream, vanilla extract, and Splenda, using a wire whip, until smooth.

2. In each martini/parfait glass, put a layer of raspberry mixture, then a layer of sour cream mixture, and finish off with blueberry and mango mixture.

3. Chill. Serve garnished with a sprig of fresh mint.

Tip: If using Splenda freaks you out, you can always substitute with a slightly smaller amount of sugar in the raw.