These easy Greek Yogurt Parfaits layered with cinnamon-spiced sauteed apples and crunchy gingersnap cookies are made for cozy holiday brunches and jolly get-togethers with friends!
Arrange the apples in one single layer, if possible. Cook over medium-high heat for about 5 to 8 minutes or until soft, without stirring too much to allow the apples to brown slightly. If apples start to brown too much and are not cooked yet, reduce heat to medium-low and keep cooking until soft. Remove from the heat and cool.
In a small glass, layer in that order: Greek yogurt (about ¼ cup), apples (about ¼ cup), a few pieces of gingersnaps (about 1 ¼ cookies), greek yogurt (about ¼ cup) and apples (about ¼ cup).
Finish with a dollop of Greek yogurt and a few pieces of gingersnaps. (You should use about 2.5 cookies per serving). Repeat with three other glasses.
If you don't want to buy gingersnap cookies and prefer a healthier homemade version, you could try these paleo gingersnap cookies from Against All Grain. I made them before and they're delicious!
Gingersnaps and Sauteed Apples Parfait https://www.notenoughcinnamon.com/gingersnaps-and-sauteed-apples-parfait/