Baked strawberry ‘cheesecake’ parfaits

This tasty dessert is healthier than the classic and can be served with other seasonal fruits you enjoy.

Contributed by Allison Collins, MD


Baked strawberry ‘cheesecake’ parfaits

My good friend and colleague, chef Larry Bain, shared with me this wonderful rich and tasty dessert that tastes like cheesecake, even though it has no cheese. The key is to make the parfaits ahead of time and refrigerate them so the yogurt sets up and gets cold, and it tastes like real-deal cheesecake. For the topping, you can substitute other seasonal fruits, such as peaches or other berries if you prefer. This is an easy and impressive dessert for friends and family!

Servings: 4

Prep Time: 10 minutes

Cook Time: 25 to 30 minutes

Ingredients

  • 2 cups nonfat or 2% plain Greek yogurt
  • 1/4 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract or seeds from 1/2 vanilla bean
  • 1 tablespoon of cornstarch (or arrowroot)

Strawberry topping:

  • 4 cups strawberries, sliced
  • Splash of water
  • Optional: Honey to taste, about 1/2 teaspoon 

Directions

  1. Preheat the oven to 375 F and fit 4 1-cup oven-safe glass bowls or porcelain ramekins into a baking dish. Add enough water to the baking dish so that it comes up the sides of the bowls or ramekins, up to 1 inch but not over the top. Set aside.
  2. In a food processor or with a hand-held mixer, combine the yogurt, sugar, eggs, vanilla, and cornstarch. Pulse until well blended.
  3. Divide the mixture between the bowls or ramekins and bake for 25 to 30 minutes. The tops will appear set and may even start to turn very light brown.
  4. Cover the bowls or ramekins and chill in the fridge for at least 4 hours.
  5. Meanwhile, make the strawberry topping: In a small saucepan, combine the sliced strawberries with a splash of water. Cook over medium heat, stirring occasionally, until the strawberries release their juice and the sauce starts to thicken, about 5 to 10 minutes.
  6. Remove from heat and stir in the honey, if desired. (If using sweet spring or summer strawberries, you may not need honey.)
  7. Let the strawberry sauce cool. Then, divide it evenly on top of the cheesecakes.
  8. Optional: Garnish with extra yogurt and fresh strawberries.

Nutrition Information (per serving)

  • Calories: 181
  • Total fat: 3 g
  • Saturated fat: 1 g
  • Cholesterol: 54 mg
  • Sodium: 44 mg
  • Total carbohydrate: 30 g
  • Dietary fiber: 3 g
  • Total sugars: 23 g (includes 13 g added sugar)
  • Protein: 10 g
  • Potassium: 372 mg

Note: Nutrition information calculated using nonfat Greek yogurt.