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Light Topfen-Apricot Parfaits with Toasted Almonds
Recipe

Light Topfen-Apricot Parfaits with Toasted Almonds

Dessert • Austria

A lighter Austrian-style dessert: lightly sweetened topfen folded with yogurt and vanilla, layered with warm apricots and a sprinkle of toasted almonds.

Why smarter

Uses protein-rich topfen and yogurt instead of cream, keeps sweetness moderate, and adds fruit for volume and freshness while staying satisfying.

Chef tip

If your topfen is very firm, loosen it with an extra spoonful of yogurt before folding so the cream stays smooth and spoonable.

Soft line

All the comfort of a creamy dessert, just a bit lighter.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 400 g topfen (low-fat quark) 400.000 g topfen (low-fat quark)
2 200 g plain Greek-style yogurt (2% or similar) 200.000 g plain Greek-style yogurt 2% preferred
3 2 tbsp honey 2.000 tbsp honey or maple syrup
4 1 tsp vanilla extract 1.000 tsp vanilla extract or vanilla sugar to taste
5 1 tsp finely grated lemon zest 1.000 tsp lemon zest optional but recommended
6 400 g apricots, halved and pitted (fresh or canned, drained) 400.000 g apricots If using canned, choose in juice and drain well
7 1 tbsp canola oil 1.000 tbsp canola oil for the pan
8 1 tbsp lemon juice 1.000 tbsp lemon juice
9 1/2 tsp ground cinnamon 0.500 tsp ground cinnamon
10 40 g sliced almonds 40.000 g sliced almonds toasted
11 Pinch of salt salt brings out sweetness

Method

  1. Toast the sliced almonds in a dry pan over medium heat for 2–3 minutes until lightly golden and fragrant. Tip onto a plate to cool.
  2. In a bowl, whisk together the topfen, yogurt, honey, vanilla, lemon zest and a pinch of salt until smooth. Refrigerate while you cook the fruit.
  3. Heat the canola oil in a non-stick pan over medium heat. Add the apricots cut-side down and cook for 2–3 minutes to lightly caramelise.
  4. Flip the apricots, add lemon juice and cinnamon, and cook 1–2 minutes more until warm and slightly softened (avoid turning them into jam).
  5. Remove from the heat. If the pan juices are thin, simmer for 30–60 seconds to lightly thicken.
  6. Assemble 4 glasses: spoon in a layer of topfen cream, add a layer of warm apricots and a little pan syrup.
  7. Repeat with another layer of topfen cream and finish with remaining apricots.
  8. Top each parfait with toasted almonds. Serve warm-cool contrast immediately, or chill 30 minutes for a firmer set.