How to Make a Healthy Cookie Parfait
Wheat Cookies and Light Vanilla Ice-Cream Make it Guilt-free
Apr 29, 2009
In her online culinary research publication, The Food Timeline, Lynne Olver cites in her 2009 compilation the American definition of a parfait as "a multi-layered ice-cream treat presented in 'parfait' glasses," which are tall and thin glasses. "The original parfait was 19th century frozen coffee-flavored French ice dessert constructed in parfait-shaped (tall and thin) ice cream molds. This dessert was not served in tall, thin glassware as we know today. It was extracted from the mold (of similar shape) and served on decorated plates." This type of layered and molded dessert was popular in the mid-19th century in both Europe and America. The earliest parfait recipe was found in 1869 in a French cookbook, and was made from coffee- flavored ice-cream, says Olver. A parfait in North America today often involves a dessert of alternating fruit and ice-cream layers.
Ice-cream itself originated with ancient flavored ices, according to food historians, says Olver. The credit for creating the first ice-creams as early as 3000 BC generally goes to the Chinese, she says. It is commonly believed that Marco Polo introduced these delicious concoctions to Italy. The ice cream we love today is in fact believed to have been invented in Italy in the 17th century, Olver concludes.
A digestive cookie, or biscuit, to use British terminology, is a kind of cookie made with coarse wheat flour, ground whole meal, a small amount of sugar, and a rising agent, such as baking soda, along with oil, salt, and sometimes milk also, says S.E. Smith in his 2009 article on wisegeek.com. "The result is a slightly savory cookie with a crumbly texture and a simple flavor which some people find quite appealing," says Smith.
Its classic version closely resembles a graham cracker and has a sweet, nutty flavor with a hint of sweetness from the low amount of sugar used. Digestives have been consumed in Britain for well over 100 years. Alexander Grant, an employee of McVitie's Biscuits, a Scotland-based company, developed this biscuit in the 1800s as a health food due to the antacid properties of the baking soda used, Smith adds. Digestive biscuits are increasingly seen in many North American stores.
This no-cook recipe combines ice-cream and digestive biscuits. It layers light vanilla ice cream with crushed digestive biscuits in tall and thin glasses to make a guilt-free cookie parfait.
Ingredients & Preparation Tips
- Use light vanilla ice-cream. Frozen vanilla yogurt can also be used, as frozen yogurt often closely resembles ice-cream.
- Crush the digestive biscuits ahead of time in order to speed up the preparation process. Other kinds of wheat biscuits can also be used, such as Marie, or Maria cookies -- a rich sweet tea biscuit.
- Have the tall thin glasses ready and keep in an area where they are least likely to break.
- The parfait can be garnished with raisins and/or nuts or chopped fruit if desired. It can also be topped with a light chocolate or strawberry syrup
Healthy Cookie Parfait
Ingredients:
- 1 tub light vanilla ice-cream or vanilla frozen yogurt
- 1 packet digestive biscuits or Maria biscuits
- 1/2 teaspoon raisins or chopped nuts or chopped fruit , such as peaches (optional)
- 1 tablespoon light chocolate or strawberry syrup (optional)
Directions:
- Assemble the parfait, beginning with the ice-cream or frozen yogurt layer.
- Add the crushed cookie layer.
- Continue alternating layers until it ends with the crushed cookies.
- Top with sauce, raisins, fruit and/or nuts if using.
- Serve immediately. This delicious low-fat parfait is a good and healthy dessert on a warm day and can be eaten either as a snack or as a dessert following a healthy meal of salad and other accompaniments.
This parfait yields 8 (1parfait) servings.
