Remember the fun flavors of ice cream you enjoyed as a kid? There was Superman ice cream, bubblegum ice cream, tutti frutti ice cream … and then there was the more adult-oriented Neapolitan ice cream. I say “adult-oriented” because the flavors themselves weren’t odd despite the fact that the ice cream was striped and multi-colored. Being able to open one carton and choose strawberry or chocolate OR vanilla ice cream was such a treat. Can’t beat three for the price of one! Of course, the chocolate was generally gone before the other two flavors were.
Fond memories of multi-hued bowls of Neapolitan prompted me to recreate the experience with Greek yogurt. Rather than having to make three batches of differently flavored ice cream, the yogurt version entails one tub of yogurt, some cocoa powder, a drizzle of maple syrup, and some naturally sweetened strawberry jam. It’s quick to make and just as easy to layer. You could even add some crushed nuts and fresh fruit on top to create a Neapolitan Parfait, serveable for breakfast or as an impressive last-minute dessert. Just be sure to start out with plain whole-milk Greek yogurt — its thick texture not only makes the Neapolitan taste decadently rich, it also means that your layers will remain perfectly separated.
Greek Yogurt Neapolitan
Have three medium bowls at the ready. Place a dollop of plain whole-milk Greek yogurt in one bowl and add half again as much naturally sweetened strawberry (or raspberry) jam. Stir well to combine. Scoop a dollop of yogurt into another bowl. For each 1/2 cup of yogurt used, stir in 2 T. unsweetened cocoa powder and 1 T. maple syrup. Place a final yogurt dollop in the third bowl and stir in a dash of vanilla extract. You can sweeten the vanilla layer with a drizzle of maple syrup if you like, but I find that the strawberry layer is sweet enough to sweeten the vanilla layer, too.
Spoon yogurt into pretty glasses, starting with the chocolate and finishing with the strawberry. Use a clean spoon for each layer so as not to mix colors. Serve promptly or refrigerate for up to 3 days.
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