Strawberry and Macaroon Parfaits Recipe

  • 2 cups sliced hulled strawberries (about 12 ounces)
  • 1 10-ounce package frozen strawberries in syrup, thawed
  • 1 1/2 cups coarsely crushed Italian-style almond macaroons or crushed almond biscotti
  • 1 pint vanilla frozen yogurt
  • 4 additional strawberries (optional)
  1. Mix sliced strawberries and strawberries in syrup in medium bowl. Divide half of strawberry mixture among four 10- to 12-ounce goblets or wineglasses. Top with half of macaroons and small scoops of frozen yogurt. Repeat layering. Top each with 1 fresh strawberry, if desired.