YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Parfait with Crispy Prosciutto and Roasted Potatoes
Enjoy a sophisticated twist on your morning routine with this unique layered parfait that marries the creaminess of nonfat Greek yogurt with the crunch of herb-roasted potatoes and the savory crisp of prosciutto. Finished with a sprinkle of aged Parmesan and a delicate drizzle of extra-virgin olive oil, this dish offers a balanced mix of textures and flavors that is both satisfying and energizing.
INGREDIENTS
170g Nonfat Greek Yogurt
30g Prosciutto
150g Roasted Potatoes
15g Parmesan Cheese
21g Extra-Virgin Olive Oil (1.5 tbsp)
Fresh Rosemary (optional)
Salt and Pepper
PREPARATION
Preheat your oven to 400°F (200°C). Dice the potatoes into small cubes and toss them with a portion of the olive oil (reserve the remaining olive oil for finishing), salt, pepper, and a few rosemary leaves.
Spread the potatoes evenly on a baking sheet and roast for about 20-25 minutes or until they are golden and crispy. Remove from the oven and let them cool slightly.
Meanwhile, in a bowl, stir the Greek yogurt until smooth. Season lightly with salt and pepper.
In a small pan over medium heat, crisp the prosciutto slices for 2-3 minutes on each side until they become crispy. Once done, break them into bite-sized pieces.
To assemble, layer a serving glass or bowl with a base of Greek yogurt. Add a layer of roasted potatoes, then scatter the crispy prosciutto pieces on top.
Finish with a light drizzle of the remaining extra-virgin olive oil and sprinkle Parmesan cheese over the top. Garnish with additional fresh rosemary if desired.
Enjoy immediately for the best texture contrast between the creamy yogurt and crispy potato-prosciutto layers.