Sunday, June 17, 2012

Yogurt Parfait with Blueberry Citrus Preserves

Rye toast - with caraway seeds - was my staple breakfast for the first 25 years of my life. Then I discovered homemade granola with yogurt and life has never been the same since! Sure, I still make my No Knead Rye bread but yogurt, granola and homemade fruit preserves are more often than not my food of choice in the early hours of the day.

As the stone fruit and berry season are getting into full swing, now is the time to indulge in those delicious fruits. Whether you make them into preserves like the Blueberry Citrus used here, or just toss them into your yogurt and granola, they compliment the creaminess of the yogurt and temper the crunch of the granola. Best of all, it's a well-balanced meal, all in the same dish!

Yogurt parfait is simply a pretty way of presenting these three ingredients, but it turns out that it originally is a frozen dessert from France (parfait means "perfect"). Similar to a custard, a simple syrup is combined with eggs and cream and then frozen, it is a version of ice cream without all of the hand cranking made by people long ago who didn't want to hand crank an ice cream maker. Sounds like another DIY project for me!

Yogurt Parfait with Blueberry Citrus Preserves

as many glasses as people eating
1 cup of yogurt per serving (make your own)
1 cup of granola per serving (make your own)
2 tablespoons blueberry citrus preserves per serving (make your own)

In clear glasses or bowl, layer yogurt, granola and preserves, topping with preserves.


Recipes currently inspiring me:

Pea Shoots and Cashew Cheese Wonton Ravioli at Veggie Fixation
Greek Fritata at Cinnamon Spice and Everything Nice
Roasted Vegetable Bruschetta with Queso Fresco at Eats Well With Others

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