This frozen vanilla and blueberry yoghurt parfait is a quick, no-fuss (but seriously impressive) dessert that will fit almost any occasion!
With layers of spicy spekulatius biscuits, a rich creamy yoghurt and creme fraiche filling and ripples of blueberry compote, this yoghurt parfait is as easy on the eyes as it is on the taste buds! Whether you’re asked to bring a dessert to a braai, casual dinner party or fancy Christmas get together – this frozen parfait will fit in just about anywhere!
I have a personal affinity for buttery spekulatius biscuits which pop up around this time of the year at most German delis. They add the perfect amount of spice to this dessert to make it feel just that little bit festive, but still keeping it light and chilled to fit in with our warmer weather. You’re of course welcome to use any other kind of biscuit – gingernuts would be equally delicious. And if you’re not into spice, try coconut or chocolate biscuits – just make sure they are nice and thin.
I made the creamy yoghurt and creme fraiche filling with the new Nutriday Vanilla Double Cream Yoghurt which is made with real vanilla beans (swoon!) and it is so good I eat it straight out the tub like pudding. No judgies, please. Its richness comes in handy when making this frozen parfait as it gives a perfectly smooth, creamy consistency that’s as close to ice cream as possible – without a churner!
The best part of this recipe is not just that it can be made WAY ahead of time but really how flexible it is. The blueberries can be swopped for strawberries, raspberries, cherries – or any fruit for that matter!
- 250ml cream
- 240g creme fraiche
- 80g (150ml) icing sugar
- 250ml Nutriday Double Cream Vanilla Yoghurt
- 360g frozen blueberries
- 4 tbsp white sugar
- 2 tsp lemon juice
- 16 Spekulatius (or any spiced) biscuits
- Place the cream, creme fraiche and icing sugar in the bowl of an electric mixer and whisk until stiff peaks form. Fold in the Nutriday Double Cream Yoghurt. Refrigerate until needed.
- To make the compote, add the blueberries to a small saucepan with the sugar and lemon juice
- Cook over medium heat for 5-10 minutes, stirring occasionally until the blueberries start to collapse and release their juices. Set aside.
- Line a standard loaf tin with cling wrap and spread a little yoghurt filling on the bottom. Arrange the biscuits on top, then repeat with yoghurt filling and a layer of blueberry compote. Repeat the process until the tin is fill - finishing with a layer of yoghurt filling.
- Freeze overnight or until firm.
- Unmould and refrigerate for 10 minutes before serving in slices.