Cheesecake might be one of the most popular desserts in the world and rightly so with its rich, buttery crumb and silky, tangy filling, it’s a hard one to beat. My entire family is crazy for them and on more than one occasion we have polished off an entire cheesecake in one sitting. Needless to say, it’s not very good for our waistlines so when a few days ago I was craving a slice, I decided to make a healthier version with greek yogurt and turn it into a parfait. I know, I know, you are rolling your eyes but when you enter your thirties, you have got to start making an effort to eat right. And if the healthy tastes this good then in my book it’s a win- win.
I always have a few Epigamia yogurts sitting in my fridge since I’m pretty nuts for the creamy greek yogurts and all the flavors are so, so good! I added some lemon zest and vanilla extract to the blueberry yogurt and swirled it all together and decided to pair it with our almond shortbread cookies in lieu of the buttery crust. This is a pretty easy dessert for you to pull together at your next party. Just grab some fancy serving bowls, slice up a few fresh fruits and layer it all together. Boom! You get a healthier version of the cheesecake without the guilt. Plus it’s a great dessert for all your guests to customize it to their palette and a wonderful way to break the ice. Just lay out different varieties of cookie crumbs, yogurts and seasonal fresh fruits on different platters and watch everyone have fun with their dessert. Plus this baby is a big hit with the kids too!
I let the parfait sit in the fridge for an hour and then added a few slices of kiwis and plums on top and had it for dessert after dinner. And then again for breakfast the next day. Bonus: my pants didn’t get any tighter!
NO BAKE YOGURT CHEESECAKE PARFAITS