Strawberry Brownie Shortbread Parfaits
For the brownie:
2 tbsp unsweetened cocoa powder (measured correctly)
1 ½ tbsp whole wheat flour (measured correctly)
2 tbsp water
1 tbsp plain nonfat Greek yogurt
2 tsp agave
1/8 tsp vanilla extract
For the parfaits:
7 Walkers Mini Scottie Dogs Pure Butter Shortbread cookies, divided
1 tsp unsweetened applesauce
1 c plain nonfat Greek yogurt
1 ¼ tsp Truvia (or other sweetener, to taste)
¼ tsp vanilla extract
¼ c diced strawberries
To prepare the brownie, lightly coat a 1-cup ramekin with nonstick cooking spray, and set aside. Whisk together the cocoa powder and flour in a small bowl. In a separate bowl, stir together the water, Greek yogurt, agave, and vanilla. Add in the flour mixture, stirring just until incorporated. Spread into the prepared ramekin, and microwave on 40% power for 2 minutes 15 seconds (2:15). Let it cool completely before slicing into cubes.
While the brownie cooks and cools, prepare the crust. Crumble 6 of the shortbread cookies in a food processor or with the back of a wooden spoon. Stir in the applesauce. Divide the mixture between 2 parfait glasses with narrow bottoms, and press into the bottom of each.
To prepare the vanilla yogurt filling, stir together the 1 cup of Greek yogurt, Truvia, and ¼ teaspoon of vanilla extract.
Spread ¼ cup of the vanilla yogurt filling on top of each of the crusts. Top with most of the diced strawberries and brownie chunks. Spread the remaining vanilla yogurt filling on top, and sprinkle with the remaining brownie chunks and strawberries. Crumble the remaining shortbread cookie, and dust the top of each parfait with the crumbs.
Notes: Vanilla Greek yogurt may be substituted for the 1 cup plain Greek yogurt + 1 ¼ teaspoons of Truvia + ¼ teaspoon vanilla extract. If you have leftover brownies, you may use those in place of the single-serving brownie as well.