- Egg free
- Gluten free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Healthier living
- Diabetes friendly
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
Layers of delicious rhubarb and yoghurt are the stars of these wholesome rhubarb and raspberry parfaits. The individual serves are perfect for sharing with friends and family.
- Serves4
- Cook time15 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 500g trimmed rhubarb, cut in 4-5cm lengths
- 1/4 cup (60ml) sugar-free maple syrup
- 125g punnet raspberries
- 250g low-fat ricotta
- 1/3 cup (95g) Coles Light Greek Style Yoghurt
- 1/3 cup (55g) chopped almond kernels
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180ºC. Line a baking tray with non-stick baking paper. Place rhubarb in a single layer on the lined tray, drizzle with 1 tbs of the maple syrup. Bake for 10 mins or until the rhubarb softens slightly. Add raspberries and bake for 5-10 mins or until the fruit is tender. Set aside to cool.
Step 2
Meanwhile, place ricotta, yoghurt and remaining syrup in a bowl and whisk until smooth.
Step 3
Divide the rhubarb mixture among four 1-cup (250ml) capacity glasses and top with yoghurt mixture. Sprinkle with almonds to serve.
Healthy rhubarb and raspberry parfait
- Serves4
- Cook time15 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 500g trimmed rhubarb, cut in 4-5cm lengths
- 1/4 cup (60ml) sugar-free maple syrup
- 125g punnet raspberries
- 250g low-fat ricotta
- 1/3 cup (95g) Coles Light Greek Style Yoghurt
- 1/3 cup (55g) chopped almond kernels
Description
Layers of delicious rhubarb and yoghurt are the stars of these wholesome rhubarb and raspberry parfaits. The individual serves are perfect for sharing with friends and family.
Method
Step 1
Preheat oven to 180ºC. Line a baking tray with non-stick baking paper. Place rhubarb in a single layer on the lined tray, drizzle with 1 tbs of the maple syrup. Bake for 10 mins or until the rhubarb softens slightly. Add raspberries and bake for 5-10 mins or until the fruit is tender. Set aside to cool.
Step 2
Meanwhile, place ricotta, yoghurt and remaining syrup in a bowl and whisk until smooth.
Step 3
Divide the rhubarb mixture among four 1-cup (250ml) capacity glasses and top with yoghurt mixture. Sprinkle with almonds to serve.