Almond Cashew Peanut Butter Parfait

Instructions

1. 1

   Chop the almonds and cashews into small pieces and set aside.

2. 2

   In a mixing bowl, combine the low-fat Greek yogurt and peanut butter. Mix well until smooth and creamy.

3. 3

   In a separate bowl, soak the dry grapes in 100ml of the low-fat milk for 10 minutes to soften them.

4. 4

   In a saucepan, gently warm the remaining 300ml of low-fat milk. Do not boil.

5. 5

   Add the soaked dry grapes (with the milk) to the saucepan and stir for 2-3 minutes.

6. 6

   Remove from heat and let the mixture cool to room temperature.

7. 7

   In serving glasses, layer the parfait as follows: start with a spoonful of the peanut butter-yogurt mixture, then add a layer of the milk and dry grape mixture, followed by a sprinkle of chopped almonds and cashews.

8. 8

   Repeat the layers until all ingredients are used, finishing with a layer of nuts on top.

9. 9

   Drizzle honey over the top of each parfait.

10. 10

    Chill in the refrigerator for at least 30 minutes before serving.

11. 11

    Serve cold and enjoy your Almond Cashew Peanut Butter Parfait!