PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Quick

¹⁄₄ cup white chocolate chips

3 cups Homemade Greek Yogurt or low-fat Greek yogurt

³⁄₄ cup walnuts

2 tbsp honey

¹⁄₂ tsp ground cardamom

Pinch kosher salt

¹⁄₂ cup water

3 kiwi, peeled and diced

1. Place the chocolate chips in a microwave-safe bowl. Microwave on high, in 30-second increments, until the chips are completely melted.

2. In a medium bowl, combine the Greek yogurt and melted chocolate.Gently fold the chocolate into the yogurt. Place in the refrigerator to chill for a minimum of 30 minutes, or up to overnight.

3. Select Sauté. Add the walnuts, honey, cardamom, and kosher salt to the inner pot, and toss gently to coat the nuts in the honey and spices. Press Cancel to turn off the heat, and then add the water.

4. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 5 minutes.

5. While the nuts are cooking, preheat the oven to 375°F (191°C), and line a large baking sheet with parchment paper.

6. When the cook time for the nuts is complete, quick release the pressure, remove the lid, and stir. Transfer the nuts to the prepared baking sheet and place in the oven to bake for 6–7 minutes. Once the baking time is complete, remove from the oven, and set aside to cool for about 10 minutes.

7. Assemble the parfaits by adding a layer of the chocolate and yogurt mixture in a small glass, followed by a layer of the nuts, and then a layer of the kiwi. Add a second layer of each ingredient to the glass. Repeat the process for the remaining servings. Serve immediately.