Yogurt Parfaits With Cherries and Pistachios

By Martha Rose Shulman

Updated September 13, 2023

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes, plus at least 9 hours' refrigeration
Rating
5(82)
Comments
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Yogurt parfaits are easy to make, and they make great desserts and snacks.

Featured in: A Cherry Jubilee

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Ingredients

Yield:4 servings

  • ½ pound cherries, pitted and quartered or cut into eighths, depending on the size (about ½-inch pieces)

  • 2 tablespoons sugar

  • 1 tablespoons mild honey, like clover

  • ¼ teaspoon almond extract

  • 2 cups drained low-fat yogurt or low-fat Greek-style yogurt

  • 3 tablespoons lightly toasted pistachios, finely chopped (1 ounce)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

27 grams carbs; 7 milligrams cholesterol; 224 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 2 grams fiber; 47 milligrams sodium; 16 grams protein; 24 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the cherries and sugar in a bowl and refrigerate for 6 to 8 hours or overnight. The cherries should be slightly softer and sitting in a syrup.

  2. Step 2

    Place a strainer over a bowl and drain the cherries. Divide the cherries into two equal portions. Stir the syrup into the yogurt. Add the honey and the almond extract and mix together well.

  3. Step 3

    Spoon ¼ cup yogurt into the bottom of each of four 7- to 8-ounce tumblers or parfait glasses. Distribute the first portion of cherries among the glasses. Sprinkle pistachios over the cherries. Repeat the layers but do not sprinkle pistachios over the top until you are ready to serve. Cover and chill for at least 1 hour. Just before serving, sprinkle the remaining chopped pistachios over the top of the parfaits.

Tip

  • Advance preparation: The assembled parfaits will hold in the refrigerator for a day. Sprinkle on the pistachios just before serving.

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Ratings

5 out of 5
82 user ratings
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Comments

patti

My husband and I love this. I make it continually through cherry season. I use unsalted pistachios and no longer chop them, we enjoy them whole. Sometimes use an extra drizzle of honey.

Jo L.

This is way better the first day. The recipe is accurate; the parfaits hold for a day, but they aren't as good the second day. Edible, but not as good.

patti@vallaire.com

I made these a couple of times last year when cherries were in season. Really good, anxious to make them again.

C

absolutely delicious

Reader in Vermont

Made it this morning. Delicious. Had to use frozen cherries, but they were surprisingly good. Had pistachios still in the shell on hand so it took way longer than 15 minutes prep time. Used a coffee filter to drain the yogurt. Messy. Would welcome reader’s suggestions on this.

DDR

I don’t care for cherries so made this with chopped fresh strawberries. Quite delicious and not too heavy. Used Chobani plain low fat Greek yogurt.

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