Recipe by Executive Chef Eric Aber Homegrown Cafe, Newark, Delaware
- 6 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- Cooking spray, as needed
- Lemons, for zesting (1 Tablespoon zest), as needed
- 2 tablespoons powdered sugar
- 24 large blackberries
- 1 1/2 cups low fat Greek yogurt
- 1/4 cup Agave syrup or 1/4 cup of honey
Lay a sheet of the Phyllo dough on a parchment-lined baking sheet. Spray lightly with cooking spray and lightly zest lemon over the entire sheet of Phyllo using a microplane. Repeat five more times to form a six-sheet stack of Phyllo.
Bake the layered Phyllo on a parchment-lined tray in a preheated 325°F oven for 15-20 minutes or until fully browned and crisp throughout. Let the Phyllo cool completely. Break Phyllo into large crumbles and dust with powdered sugar.
In an 8-10 ounce parfait glass, spoon two tablespoons Greek yogurt and a drizzle of agave syrup/honey. Next, add a generous layer of roasted lemon Phyllo crumbles. Then add a layer of three berries. Repeat process to fill the parfait glass. Top with additional yogurt and agave. Repeat the process to create four parfaits. Serve immediately.
Tip: Crumbles can be dusted with cinnamon sugar, turbinado sugar or another sweet garnish instead of the powdered sugar if desired.
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