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Spice roasted peach and yogurt parfaits

Fruit and yogurt get special treatment in this dessert
Recipe provided by Dairy Farmers of Canada ©
Four glasses filled with yogurt, sliced roasted peaches and pumpkin seeds
6 servings / 35 min

Prep 15 min / Cook 20 min

  • 3 tbsp (45 mL) brown sugar
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/4 tsp (1 mL) ground ginger
  • Pinch ground allspice
  • 3 large peaches, cut into 1/2-inch (1 cm) wedges
  • 1/3 cup (75 mL) unsalted sunflower and/or pumpkin seeds
  • 2 cups (500 mL) 1% plain Greek yogurt
  • 1 tsp (5 mL) vanilla extract
  1. Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper.
  2. In a small bowl, combine sugar, cinnamon, ginger and allspice.
  3. Place peaches in an 8-inch (20 cm) square glass baking dish; sprinkle with half of the sugar mixture and toss gently to coat. Spread in a single layer. Roast for about 15 to 20 minutes or until peaches are tender and lightly browned. Let cool slightly, or to room temperature.
  4. Meanwhile, in a small skillet, toast sunflower seeds and/or pumpkin seeds over medium heat, stirring constantly, for about 3 minutes or until starting to turn golden; add remaining sugar mixture cook, stirring, for about 2 minutes or until toasted and glazed. Spread out onto parchment paper and let cool.
  5. To assemble, in a bowl, combine yogurt and vanilla. Divide half of the yogurt equally among 6 dessert dishes and top with half of the roasted peaches, then half of the glazed seeds; repeat layers.
Nutritional info per serving (1 of 6)
  • Calories 144
  • Protein 11 g
  • Total Fat 4 g
    Saturated Fat 0 g
    Cholesterol 4 mg
  • Carbohydrates 18 g
    Fibre 2 g
    Sugars 15 g
    Added sugars 4 g
  • Sodium 32 mg
  • Potassium 353 mg