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Chef: Holly Smith
Café Juanita
Kirkland, Washington
Ingredient: yogurt
What kid won't love a yogurt sundae with cookies? Kids will also giggle over the name of the cookie: "ugly but good."
Yogurt Parfait with
Brutti ma Buoni
Serves 4 | Total time: 45 minutes
For the brutti ma buoni:
- 2 1/2 ounces egg whites (about 2 eggs)
- 4 1/2 ounces powdered sugar
- 5 ounces Ennis hazelnuts, roughly chopped
- Heat oven to 350° F.
- Line a baking sheet with wax paper or a Silpat mat.
- Using the bowl from a stand mixer over a double boiler, heat the egg whites and powdered sugar to 110° F; use a meat thermometer to test the temperature.
- Place the bowl back in the stand mixer and beat the mixture with the whip attachment until stiff peaks form. Add the hazelnuts and whip for two revolutions to combine.
- Spoon a dozen medium-size dollops onto the baking sheet. The cookies will not change shape as they bake, so they can be fairly close together.
- Bake for 20 to 25 minutes or until the cookies are completely dry, rotating the pan midway through. Set them on a cooling rack to rest. Brutti ma buoni will stay fresh in a covered container at room temperature for up to a week.
For the parfaits:
- 3 1/2 cups plain yogurt
- 2 teaspoons vanilla extract
- 4 tablespoons organic jam of your choice
- 2 cups fruit (mixed berries, mango, kiwi, or a combination, cut into bite-size pieces)
- Mix 1 1/2 cups of the yogurt with the vanilla extract. Combine 1 1/2 cups of the yogurt with the jam. Set aside the remaining 1/2 cup plain yogurt.
- Crumble about 6 to 8 of the brutti. Make sure to reserve 1 whole cookie for each person.
- Place a small amount of fruit in the bottom of each wide-mouthed glass or parfait dish.
- Divide the vanilla yogurt between the glasses and top it with a layer of crumbled cookie.
- Add half of the remaining fruit to the glasses.
- Top that layer of fruit with a layer of jam yogurt, then a thin layer of crumbled cookies.
- Add the remaining fruit. Top each parfait with a dollop of plain yogurt.
- Serve each with a cookie on the side.
NEXT: Jose Garces's Honeydew-Avocado Smoothie
