Nutritious Pavlova Parfaits

Ingredients:

one vanilla bean (7 to 8 in.)
one tablespoon powdered sugar
one cup whipping cream
two tablespoons granulated sugar
one cup Muscat wine
three cups mixed fresh berries (blackberries, blueberries, raspberries, and/or thinly sliced strawberries), and additional for garnish
three ounces crisp vanilla meringue cookies, chopped in to 1/2-inch chunks
1/3 cup finely chopped unsalted pistachios

Preparation:

one. With a sharp paring knife, split vanilla bean open lengthwise. Use the knife to scrape the small black seeds in to a small bowl; reserve pod. Add the powdered sugar & one tablespoon of the whipping cream to the bowl & mix well to separate vanilla seeds.
two. Cut vanilla pod in half lengthwise. In a 1- to one 1/2-quart pan, merge vanilla pod halves, granulated sugar, & wine. Bring to a boil over high heat, then reduce heat & simmer until reduced to about 1/3 cup, 15 to twenty minutes. Let mixture icy slightly; discard vanilla pod halves.
three. Stir berries in to wine mixture in pan. Chill berry mixture in refrigerator for at least 15 minutes & up to three hours.
four. Meanwhile, in the giant bowl of an electric mixer, merge vanilla-cream mixture & remaining whipping cream. Beat until soft peaks form.
five. Fold meringues in to whipped cream mixture. In a 12-ounce glass, layer 1/8 of the berry mixture, 1/8 of the whipped cream mixture, & 1/8 of the pistachios. Repeat layering & top with a few fresh berries. Layer ingredients in the same order in three more glasses.
Note: Nutritional analysis is per serving.