Apricot Yogurt parfait

Parfaits are layers of yogurt or cream or ice cream, granola, fruits and dry fruits drizzled with or without a sweetener. Parfait is a single serve breakfast or dessert that consists of layers of cream or yoghurt, fruit and occasionally other variations such as nuts or muesli.A French parfait is typically frozen custard, but in America the dessert is most known for the tall glass that it comes in while the ingredients can vary widely. Ice cream is common favourite in a parfait, but you can also use sorbet, sherbet, yogurt, and myriad other ingredients for a sophisticated dessert.

It takes almost no effort in layering yogurts with seasonal fruits, creating a treat that looks as appealing as it tastes. It’s a real pleaser, as welcome for breakfast as well as desserts, and a good way to get kids to eat more fruit.Sweet, golden-orange apricots with full of fragrance and are rich source of dietary fiber, antioxidants, vitamins, and minerals. Dried apricots have an intense sweet-sour flavour and are high in fibre. They make an excellent substitute for fresh apricots out of season.

 INGREDIENTS

•   800gms plain yoghurt
•  1 cup powdered sugar
•  a pinch of nutmeg powder
•  250gms Sundried Apricot
•  1 cup warm milk
• 10 to 12 dry roasted Cashew nuts
•  Toasted walnuts for serving

Lets Learn how to do parfait:

• Transfer the yoghurt to a fine cloth and hung for minimum 3 to 4 hours till all the water from it flows away preferably overnight in the refrigerator.
•  Soak the apricots in warm milk and keep aside.
•  Toast the cashew nuts and grind along with the sugar to a fine powder form.
• Puree the apricots and pass through a sieve to have a smooth puree.
• Now take the hung curd and the powdered sugar and cashew nuts mix in a blender along with the nutmeg powder and blend till it smooth and creamy.
• Pour this mixture into small glass up to half of the glass.
• Pour in the Apricot puree . Refrigerate, uncovered, till the time of service.
•   Serve  topped with chopped apricots and toasted walnuts.