These parfaits are perfect for a simple dessert or even for breakfast.   Use whatever fruit is in season and keep lots of the granola on hand for a snack at any time.  This recipe makes a lot more granola than you need.  Serves 4

 

Granola (use 1 cup of final product for this recipe)

1/2 cup pure maple syrup

2 large egg whites

1 Tablespoon vanilla extract

1 ¼ teaspoons ground cinnamon

4 cups gluten-free old fashioned rolled oats

1 cup roughly chopped almonds

Yoghurt

2 cups non-fat Greek yoghurt

1 teaspoon vanilla extract

2 Tablespoons honey

Fruit

2 cups mixed berries

2 teaspoons fresh lemon juice

 

METHOD

Granola

Position rack in bottom third of oven and preheat to 325F.

Generously coat heavy large rimmed baking sheet with nonstick spray.

Warm maple syrup in saucepan until it is lukewarm.

Pour into bowl and whisk in egg whites, vanilla, and cinnamon.

Add oats and almonds.

Toss well.

Spread mixture on baking sheet and bake for 30 minutes.

Stir well and let cool on pan.

(Feel free to add in any dried fruits, nuts or seeds you have on hand.)

Store in airtight container in a cool dry place.

Yoghurt

Stir vanilla and honey into yoghurt.

Berries

Mix berries and lemon juice together.

Let stand for 1 hour at room temperature.

Assembly

Put 2 Tablespoons of granola in bottom of parfait cup or wine glass.

Top with ¼ cup fruit.

Top with ¼ cup yoghurt.

Repeat each layer one more time.

 

 

 

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