Yogurt and Jam Parfaits | Recipes | stltoday.com
Yield: 4 servings
½ cup cold heavy cream
1 cup Greek yogurt
½ cup sugar-free jam
1. Whisk cream to soft peaks in a large bowl. Fold in yogurt.
2. Spoon jam evenly on top and gently swirl in, leaving streaks. Divide mixture evenly among 4 glasses. Refrigerate for at least 1 hour or, covered, for up to 1 day before serving.
Per serving: 302 calories; 25g fat; 15g saturated fat; 73mg cholesterol; 7g protein; 19g carbohydrate; 15g sugar; 1g fiber; 44mg sodium; 102mg calcium
Nutrition analysis used plain, whole milk Greek yogurt.
Recipe by Martha Stewart Living