Fruit parfait
Preparation time:
Makes: 2
Recipe highlights
- Good source of calcium, folate
- Suitable to freeze
- Store covered in fridge (under 5°C)
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Ingredients
- 125 g strawberries
300 g low-fat plain yoghurt
1 tub sliced peaches
1 banana, peeled and sliced
1 orange, peeled and diced
1 apple, peeled and diced
5 extra strawberries
Cooking method
-
1. Using a fork, mash strawberries. Whip the mashed strawberries with the yoghurt.
2. Place a layer of mixed fruit in the parfait glasses. Top with yoghurt, then more fruit and continue. Finish with strawberries. Chill.
Nutritional facts
 | Average quantity per serving | Average quantity per 100g |
| Weight (g) | 506.50 | 100.00 |
| Energy (kJ) | 1152.40 | 227.52 |
| Protein (g) | 11.19 | 2.21 |
| Total Fat (g) | 2.83 | 0.56 |
| -Saturated Fat (g) | 1.65 | 0.33 |
| -Polyunsaturated Fat (g) | 0.00 | 0.00 |
| -Monounsaturated Fat (g) | 0.75 | 0.15 |
| Cholesterol (mg) | 15.00 | 2.96 |
| Carbohydrate (g) | 46.47 | 9.17 |
| -Sugars (g) | 43.06 | 8.50 |
| Starch (g) | 2.32 | 0.46 |
| Water (g) | 431.01 | 85.10 |
| Alcohol (g) | 0.00 | 0.00 |
| Dietary Fibre (g) | 6.91 | 1.36 |
| Thiamin (mg) | 0.15 | 0.03 |
| Riboflavin (mg) | 0.58 | 0.12 |
| Niacin (mg) | 1.20 | 0.24 |
| Niacin Equivalents (mg) | 3.62 | 0.71 |
| Vitamin C (mg) | 84.27 | 16.64 |
| Total Folate (ug) | 66.31 | 13.09 |
| Total Vitamin A Equivalents (ug) | 114.77 | 22.66 |
| Retinol (ug) | 24.00 | 4.74 |
| Beta Carotene Equivalents (ug) | 542.45 | 107.10 |
| Sodium (mg) | 105.82 | 20.89 |
| Potassium (mg) | 852.49 | 168.31 |
| Magnesium (mg) | 58.82 | 11.61 |
| Calcium (mg) | 278.52 | 54.99 |
| Phosphorus (mg) | 279.32 | 55.15 |
| Iron (mg) | 1.31 | 0.26 |
| Zinc (mg) | 1.38 | 0.27 |
Contributed by:
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Source: Tanika Di-Giusto, St Ignatius College. Published in the Geelong Advertiser 'Fifteen Minutes of Food' series.
This recipe was orginally published as:
Low-fat fruit parfait
Recipe publication date on: 12/04/2007
Last reviewed on: 20/08/2014
