Iced Low-fat Raspberry Parfait

Preparation info

  • Yield: about

    3 pt

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredients U.S. Metric
Italian Meringue



  1. Make an Italian meringue: Dissolve the sugar in the water and boil to 250°F(120°C). Whip the egg whites to soft peaks. While whipping constantly, slowly pour in the hot syrup. Continue whipping until the meringue is cool.
  2. Purée the raspberries and force the purée through a sieve to remove the seeds.
  3. Whip the yogurt until smo