Narsai David: Non-Fat Berry Parfait

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades. You can hear him Saturdays at 10:53am, 12:53pm and 4:53pm, and at 2:53am Sunday on KCBS All News 740AM and 106.9FM.

SAN FRANCISCO (KCBS)— Here's a dessert that's non-fat and truly delicious and simple to make. It's Narsai's Non-Fat Berry Parfait.

Make sure that the yogurt you use does not have any emulsifier in it. Simply read the ingredients to make sure it doesn't contain any modified food starch, pectin or carrageenan. All those will gel up your recipe and make it more like a pudding. That's not what we're going for.

I like to use Nancy's because they thicken with non-fat milk powder and the whey can be drained pretty easily.

First you line a colander with a fresh tea towel. Pour the yogurt into the towel. Fold the ends of the towel over the yogurt and place in the refrigerator to drain overnight. After draining, the yogurt will be almost as thick as sour cream and on the thicker side, cream cheese. Place this in a bowl and sweeten with 4 to 6 tablespoons of honey and the same amount of finely-chopped candied ginger.

KCBS' Food and Wine Editor:

You'll be amazed at how the ginger replaces the need for the butter fat that you would have in sour cream. Then one basket each of blueberries, raspberries, and strawberries gets added.

Then to serve, take eight wine or parfait glasses and make layers starting with the yogurt mixture then alternating with different types of berries. I usually top it off with the perfect strawberry.

With Mother's Day coming up, this is one recipe that may just come in handy.

1 quart non-fat yogurt
1 basket blueberries
1 basket raspberries
1 basket strawberries
4-6 tablespoons honey
4 tablespoons finely chopped candied ginger

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