August 2023 Recipes of the Month

Pina Colada Parfait

Ingredients

• 1 cup low-fat plain Greek yogurt
• 1/2 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1 cup finely crushed graham crackers, divided
• 1/2 banana, peeled and mashed
• 1-1/2 cups pineapple, cut into 1/2-inch cubes
• 2 teaspoons unsweetened coconut flakes, toasted

Directions

1. Combine yogurt, maple syrup and vanilla extract in a small bowl. Whisk to blend.
2. Combine 1/2 cup graham cracker and banana. Mix until smooth. Divide mixture between four glasses or mason jars.
3. Top with pineapple, yogurt mix and remaining 1/2 cup graham cracker, alternating until you reach the top of the jar, finishing with the yogurt. Sprinkle with toasted coconut and serve.

Greek Yogurt Panna Cotta with Strawberry Basil

Ingredients

• 5 teaspoons plain gelatin mix
• 2-1/2 cups whole milk, divided
• 1/4 cup honey
• 4 cups nonfat vanilla Greek yogurt
• 2-1/4 cups diced strawberries
• 2 tablespoons sugar
• 3 tablespoons chopped fresh basil

Directions

1. In a small bowl, whisk gelatin in 1/2 cup milk. Allow mixture to sit at room temperature for 10 minute.
2. In a medium saucepan, combine honey and remaining 2 cups of milk and place over medium-low heat. Bring to a simmer. Whisk milk and gelatin mixture into the simmering milk and honey. Whisk in Greek yogurt.
3. Divide panna cotta mixture evenly among 9 small 1-cup dishes. Each dish will have about 3/4 cup panna cotta. Cover dishes with plastic wrap and refrigerate about two hours until firm and chilled.
4. Prior to serving, toss strawberries, sugar and basil together in a small bowl. Top each panna cotta dish with about 1/4 cup strawberry mixture.