Apple, Lemon Cream Parfaits with Caramel Sauce

Makes 4 servings


1 6-oz container plain Greek yogurt
1 C of heavy cream, then whipped to stuff peaks
2 T powdered sugar
2 T granulated sugar
1 t vanilla extract, divided
½ t cinnamon
2 T fresh squeezed lemon juice
1 t lemon zest
2 crisp Fuji Apple cubed very small
¼ C caramel sauce


  • ​Cut apples into very small cubes. Toss with 2 T granulated sugar, ½ t vanilla extract, and cinnamon. Set aside. In another bowl, whip the 1 C of cream to stiff peaks, adding the powdered sugar and vanilla when the cream is at soft peaks. Using a spatula, combine the whipped cream and the yogurt, gently folding so you don’t break down the cream. Then, fold in the lemon juice and the zest, reserving some zest for serving. In clear parfait bowls, spoon the apple/sugar mixture evenly into the bottom of each of the four containers. Cover with the yogurt cream mixture, top with zest, and serve with a cookie and a drizzle of caramel sauce.

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