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Baked Strawberry Cheesecake Parfait

Baked Strawberry Cheesecake Parfait

>> Printable version

Serves: 4

INGREDIENTS

  • 2 cups non-fat or 2% plain Greek yogurt
  • ¼ cup white sugar
  • ½ vanilla bean or 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoon of cornstarch (or arrowroot)

Strawberry Topping

  • 4 cups strawberries, sliced
  • splash of water
  • Honey to taste (1/2 teaspoon) –only if strawberries are not as sweet!

DIRECTIONS

  1. Preheat the oven to 375 degrees and fit 4 mini 1-cup jars into a baking dish. Fill the baking dish with water so the water comes up the sides of the jars about 1″. Set aside.
  2. In a mini food processor, combine the yogurt, sugar, egg, vanilla, and cornstarch. Pulse until well blended.
  3. Divide the mixture between the jars and bake for 25-30 minutes – the tops will appear set and may even start to turn very light brown.
  4. Cover the jars and chill in the fridge for at least 4 hours.
  5. Meanwhile, make the strawberry topping in a small saucepan: combine the sliced strawberries with a splash of water. Cook over medium heat until they collapse and the sauce starts to thicken, about 5 minutes.
  6. Remove from heat and stir in honey to taste (if using sweet spring/summer strawberries no honey is needed).
  7. Let the strawberry sauce cool, then divide it evenly on top of the cheesecake jars.
  8. Garnish with extra yogurt and more fresh strawberries.