Tropical flavors make these yogurt cups a warm-weather treat.
Nonfat yogurt and some fresh or canned fruit come together quickly for a beautiful and delicious dessert. In this Cooking with Coach video, Althea “AT” Thomas, Vanderbilt University Director, Cross Country, Track & Field shows there’s no need to take in excessive calories to enjoy dessert.
The sweetness of fresh berries and pineapple, or canned pineapple, contrast nicely with the creaminess of peach yogurt — or vanilla, or plain if you prefer — for a satisfying snack or after-dinner treat.
This is also a simple recipe for children to help with. Let them layer their yogurt and fruit in clear plastic glasses — it’s just as much art project as food.
Print the recipe below and find all of our Cooking with Coach videos, in partnership with Vanderbilt Athletics, here.
Ingredients
2 cups nonfat peach yogurt (choose lowest sugar, or sugar-free option)
1⁄2 pint fresh raspberries, about 1 1⁄4 cups
1 1⁄2 cups fresh, frozen or canned pineapple chunks
Instructions
Layer the ingredients into four parfait glasses or short tumblers. Scoop a dollop of yogurt into the bottom of the glass. Add pineapple and raspberries.
Repeat the layers. Top with the last raspberries.
- 2 cups nonfat peach yogurt (choose lowest sugar, or sugar-free option)
- 1⁄2 pint fresh raspberries, about 1 1⁄4 cups
- 1 1⁄2 cups fresh, frozen or canned pineapple chunks
- Layer the ingredients into four parfait glasses or short tumblers.
- Scoop a dollop of yogurt into the bottom of the glass.
- Add pineapple and raspberries.
- Repeat the layers.
- Top with the last raspberries.
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