Servings 4


  • 3 medium eating apples, peeled, cored and finely diced
  • 1 tbsp. soft light brown sugar
  • 1 tsp. ground cinnamon
  • Pinch of nutmeg
  • 1 tbsp. honey
  • Squeeze lemon juice
  • 2 tbsp. unsalted butter
  • 400 ml Greek yoghurt full fat
  • 200 ml mascarpone
  • 2 tsp. vanilla paste
  • 1 tbsp. icing sugar sieved
  • 50 g sliced almonds toasted


  • Peel, core and finely dice the apples. Place them in a small bowl and sprinkle over the sugar, cinnamon and nutmeg then drizzle over the honey with a squeeze of lemon and mix lightly.
  • In a large frying pan, melt the butter over a medium heat and add the apple mixture.
  • Sauté the apples for around 12-15 minutes until tender and cooked through. You can break them up a little as they cook. Take off the heat, set aside and allow to cool.
  • In a small bowl, mix the yoghurt with the mascarpone, vanilla past and icing sugar. Set aside.
  • When ready to assemble use four pretty glasses, ramekins, or other small glass bowls. Start with yoghurt mix at the bottom, top with the apple mixture and finish with the yoghurt. Sprinkle the toasted almonds on the top and serve immediately.


  • Once cooked the apple will sit in the fridge quite happily for a week.
  • Make the parfaits up a day ahead but top with the almonds just before serving.