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Gluten-Free Peanut Butter and Jam Yogurt Parfaits
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Prep Time:
15 minutes
Total Time:
50 minutes
Indulge in nostalgia with these gluten-free PB&J treats - a childhood favorite revamped!
Ingredients:
  • 1 package (14 oz) Immaculate Baking Co.™ gluten free peanut butter cookie dough
  • 3/4 cup strawberry preserves or jam
  • 3 cups Mountain High™ plain yoghurt (from 32-oz container)
Instructions:
  • Preheat oven to 325°F. Follow package instructions to make the cookies. Allow them to cool completely for at least 15 minutes. Then, coarsely crumble 6 cookies in a small bowl, saving the other 6 for later use.
  • In a small bowl, microwave the jam uncovered on High for 20 to 30 seconds until it is slightly melted and easy to spread.
  • Start by gently layering 1/4 cup of yogurt at the bottom of each 8-oz glass, then sprinkle with a heaping tablespoon of crumbled cookie and top with 1 tablespoon of jam. Repeat these layers with the remaining ingredients to fill 5 more glasses. Serve right away.