This upscale yogurt parfait from Mardi Michel’s new cookbook, “In the French Kitchen with Kids” (Appetite by Random House), gets its creaminess from mascarpone and heavy cream. Michels, who runs Les Petits Chefs and Cooking Basics in Toronto, suggests that kids assemble these the night before and chill them overnight, then enjoy them in the morning before school.
Creamy Yogurt Pots
Makes 6 half-cup pots
Ingredients:
1 cup heavy cream
1 cup mascarpone, slightly softened
½ cup plain yogurt
¼ powdered sugar, sifted
½ teaspoon pure vanilla extract
Jam or preserves, for serving
Fresh berries, for serving
Directions:
- Using an electric mixer, whip the cream on high speed until it forms soft peaks, about 5 minutes. Set aside.
- In a separate bowl, beat the mascarpone and yogurt until smooth. Add the sugar and vanilla to the mascarpone and continue to beat until smooth and creamy.
- Using a rubber spatula, gently fold the whipped cream, 1/3 cup at a time, into the mascarpone mixture.
- Spoon the mixture into 1/2 cup ramekins or jars, filling each one about three-quarters full. Rap the ramekins or jars on a hard surface to evenly distribute the mixture. Cover each ramekin with plastic wrap. Refrigerate for a minimum of 4 hours or up to overnight.
- Serve with a spoonful of jam or preserves and some chopped fresh berries.
— From Mardi Michels’ “In the French Kitchen with Kids” (Appetite by Random House, 2018)
