Strawberry Parfait


  • 500 mL (2 cups) fresh FraiseBec strawberries, cut in quarters
  • 45 mL (3 tbsp.) firmly packed brown sugar
  • 15 mL (1 tbsp.) granulated sugar
  • 250 mL (1 cup) no-fat vanilla yoghurt
  • 50 mL (1/4 cup) low-fat sour cream
  • 1 mL (1/4 tsp.) grated orange zest
  • Whole FraiseBec strawberries and fresh mint leaves for garnish


  • 375 mL (1 ½ cups) FraiseBec strawberries, sliced
  • 60 mL (1/4 cup) maple syrup


In a medium-sized bowl, thoroughly mix strawberry quarters, brown sugar and granulated sugar.
Let sit for about 20 minutes, stirring occasionally until sugars are completely dissolved and juices flow from strawberries.
Meanwhile, in a small bowl, mix yoghurt, sour cream and grated orange zest.
Distribute one third of strawberry mixture equally among 4 parfait or sorbet cups.
Cover with 30 mL (2 tbsp.) of yoghurt mixture.
Repeat with another layer of strawberry mixture and another layer of yoghurt mixture.
Distribute rest of strawberry mixture equally among the 4 cups.
Add 15 mL (1 tbsp.) of yoghurt mixture on top.
Garnish with whole strawberries and fresh mint leaves.
Serve immediately.


To spruce things up, sprinkle each layer with grilled coconut, walnuts, macadamia nuts or finely chopped pecans. These ingredients add flavour but are high in fat. Use in moderation as they can quickly increase the calorie count of this light dessert.