Yogurt Parfait with Brandy-Soaked Prunes and Vanilla Caramel Apple

This dessert is a study in contrasts. It balances the tartness of thickened yogurt against the deep, spiced warmth of prunes and a silky apple puree laced with vanilla caramel. The result is a refined sweetness that avoids being cloying, making it versatile enough for a sophisticated breakfast or a light dinner finale. Prep time: 40 minutesServings: 4Calories: 214.57 kcal per servingMacros: Protein 3.03g / Fat 8.63g / Carbs 30.94g Ingredients Pitted prunes: 8–10 pcs Thick yogurt: 300 g Apple puree: 150 ml Brandy (or strong black tea): 100 ml Sugar: 100 g Unsalted butter: 50 g Star anise: 1 star Vanilla bean: 1/2 pod The Technique The character of this dish depends on two technical shifts: transforming the yogurt into a stable cream and emulsifying the caramel into the fruit puree.