Low Iodine Easy Maple Pecan Yogurt Parfait
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Learn more →Ingredients
4 servings
- 3 cups plain yogurt
- 1 cup pecan halves
- 4 tbsp maple syrup, divided
- ¼ tsp ground cinnamon
- ⅛ tsp fine salt
- 2 cups fresh strawberries, hulled and sliced
Instructions
- 1
Heat a small skillet over medium heat. Add the pecan halves, 2 tbsp of the maple syrup, the cinnamon, and the salt. Stir to coat, then cook, stirring frequently, for 3–4 minutes until the syrup is absorbed and the pecans are fragrant and lightly toasted. Watch closely, as the maple syrup can scorch quickly. Spread the pecans onto a plate in a single layer and let them cool for 2–3 minutes until no longer sticky.
- 2
Divide the yogurt evenly among 4 glasses or jars (about 3/4 cup each). Spoon the sliced strawberries over the yogurt, dividing them equally.
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