SIX-STORY FRUIT YOGURT PARFAIT
Provided by Robert Irvine : Food Network
Categories dessert
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Spoon 1/8 cup bran flakes into the bottom of 6 parfait glasses. Whip heavy cream until soft peaks form, and set aside briefly. In another bowl, use an electric mixer to whip together yogurt, honey, and cream cheese. Fold whipped cream into the cream cheese-yogurt mixture. Spoon 1/4 cup of the cream mixture on top of the bran flakes in each glass. In another bowl, combine, red and white grapes, and blueberries. Slice in bananas and squeeze lime juice on top to prevent oxidation. Gently fold in raspberries. Spoon 1/4 cup of the fruit over the cream in each glass. Then repeat with 1/4 cup layer of cream followed by another 1/4 cup layer of fruit. Spoon 1/8 cup hazelnut and chocolate paste on top of the second fruit layer and garnish with mint sprigs.
APRICOT-YOGURT PARFAIT WITH CALIFORNIA GRANOLA
Provided by Bobby Flay
Time 1h40m
Yield 4 servings; 6 cups granola
Number Of Ingredients 18
Steps:
- For the granola: Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with cooking spray or brush lightly with canola oil.
- Combine the oats, almonds and walnuts in a large bowl. Combine the honey, canola oil, olive oil, sugar, syrup, vanilla, cinnamon and salt in a medium bowl and whisk until smooth. Add the wet ingredients to the dry and mix well until combined. Turn the mixture out onto an 11- by 7-inch jelly-roll pan, and spread into an even layer.
- Bake, stirring and re-spreading the mixture into an even layer every 5 minutes, until the granola is light golden brown, about 45 minutes. Immediately turn the granola out onto another jelly-roll pan to cool and stop the cooking process. Stir in the apricots and raisins and then spread the granola evenly in the pan. Set on a wire rack and cool to room temperature. Loosen any dried granola with a spatula and store in an airtight container.
- For the parfait: Combine the nectar, apricots, sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the apricots are soft, about 10 minutes. Transfer to a blender and blend until smooth. Transfer to a bowl and cover. Let the mixture chill in the fridge.
- Fold the apricot puree into the yogurt (don't combine completely), and layer in parfait glasses with the California granola.
FRUIT YOGURT COMPOTE OR PARFAIT
REFRESHING!!! Great breakfast, brunch, or snack! Use fresh or canned fruit with vanilla yogurt for a pretty compote or parfait. I used this recipe at a brunch and received wonderful comments from my guests. Multiply this recipe for the number of guests you are having or make just one for yourself!
Provided by Seasoned Cook
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Slice strawberries in halves. Cut peaches into 2 inch pieces.
- Layered fruit in a compote or parfait in the order given.
- Sprinkle top with sliced almonds.
- Enjoy!
Nutrition Facts : Calories 206.9, Fat 10.7, SaturatedFat 3.5, Cholesterol 15.9, Sodium 60.4, Carbohydrate 21.1, Fiber 3.4, Sugar 13, Protein 8.2
APRICOT CRUMBLE PARFAIT
Categories Dessert Vegetarian Kid-Friendly Low Sodium Frozen Dessert Apricot Oat Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 14 four-ounce servings
Number Of Ingredients 12
Steps:
- For compote:
- Cook apricots, sugar, and 1 cup water in a small heavy saucepan over low heat, stirring occasionally, until apricots are plump, soft, and just beginning to break down, about 30 minutes. Transfer compote to a small bowl and let cool completely. DO AHEAD: Can be made 1 week ahead. Cover and refrigerate.
- For crumble:
- Preheat oven to 350°F. Combine all ingredients in a large bowl. Rub mixture with your fingertips until butter is completely incorporated and mixture resembles wet sand. Spread out on a rimmed baking sheet.
- Bake, stirring occasionally, until golden brown, 15-17 minutes. Let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
- For assembly:
- Scoop 2 tablespoons ice cream into each small jar or sturdy glass. Spoon 1 tablespoon apricot compote over ice cream and top with 1 tablespoon crumble. Repeat with remaining ingredients for 6 layers total. Freeze for 30 minutes to set.
ALMOND-VANILLA YOGURT PARFAITS
Steps:
- In a large bowl, mix yogurt and pudding mix until well blended; gently stir in almond butter to swirl. Layer 1/2 cup yogurt mixture and 2 tablespoons granola in each of four parfait glasses. Repeat layers. If desired, sprinkle with almonds. Serve immediately.
Nutrition Facts : Calories 560 calories, Fat 26g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 508mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 5g fiber), Protein 32g protein.
YOGURT PARFAIT
This is delicious for breakfast, snack, even for a dessert! It looks great in a glass, but can also be made in a bowl. Use your favorite fruit, or whatever is in season.
Provided by Natalie
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- In a large glass, layer 1 cup yogurt, 1/2 cup granola and 4 blackberries. Repeat layers.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 68.2 g, Cholesterol 12.3 mg, Fat 17.8 g, Fiber 6.5 g, Protein 21.4 g, SaturatedFat 4.5 g, Sodium 177.1 mg, Sugar 46.9 g
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