Black Cherry, Gingersnap and Georgia Pecan Parfait

Georgia Pecan Commission
  • Yield: 4 servings


8-- ginger snaps
1/2cup Georgia pecan halves, toasted if desired
2-- (6-ounce) containers non-fat black cherry yogurt
2/3cup fat-free whipped topping
2-- kiwi, peeled and chopped
1-- black cherry for garnish (optional)



  1. In a medium size re-sealable plastic bag, combine ginger snaps and 1/4 cup pecans; seal bag. With a rolling pin or large heavy spoon, gently pound mixture to crumble cookies and Georgia pecans. (The mixture should be somewhat coarse, not finely ground.) Set aside.
  2. In a small bowl, mix all yogurt together. Add whipped topping and gently fold in to blend. Do not over mix. 
  3. To assemble in individual 6 to 8 ounce glass serving pieces, spoon 2 tablespoons gingersnap-pecan mixture into bottom of each glass. Top each with 1/4 cup yogurt mixture. Portion the chopped kiwi into each glass and top with about another 1/4 cup yogurt mixture to use all that’s remaining. Top each serving with remaining gingersnap-pecan mixture. Coarsely chop remaining 1/4 cup pecan halves and sprinkle on top for garnish.
  4. Refrigerate parfaits at least 30 minutes or up to two hours. Serve chilled.

Nutritional Info *per serving

  • Calories 254
  • Saturated Fat .5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 1mg
  • Sodium 150mg
  • Carbohydrate 30g
  • Fiber 2.5g
  • Protein 6g