Tested till perfect Berry Breakfast Sundaes

Berry Breakfast Sundaes

Individually quick frozen (IQF) berry mixes are a great way to enjoy summer fruit all year long. Look for brands such as Europe's Best for the best firm whole-berry texture.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2006

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  • Portion size 4

Ingredients

Mixed Berry Sauce:

  • 3 cups 3cupsmixe mixed berries, (raspberries, blueberries, blackberries and quartered strawberries), fresh or thawed
  • 2 tbsp 2tbspgranulated sugar
  • 2 tbsp 2tbspblack currant juice (such as Ribena) or lemon juice
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Preparation

Line sieve with double-thickness cheesecloth; set over bowl. Spoon in yogurt; cover and drain in refrigerator for 1 hour to make about 2 cups (500 mL). (Make-ahead: Cover and refrigerate for up to 24 hours.)

In small bowl, stir together drained yogurt, lemon rind and juice.

Mixed Berry Sauce: Meanwhile, place all but 1/4 cup (50 mL) of the mixed berries in large bowl. In separate bowl, crush remaining berries with fork; stir in sugar and black currant juice until dissolved. Add to mixed berries and toss. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In each of 4 parfait glasses, layer about 1/4 cup (50 mL) yogurt mixture, 1/4 cup (50 mL) berry sauce and 2 tbsp (25 mL) granola; repeat layers once.

Nutritional Information Per serving: about

cal 412 pro 11g total fat 17g sat. fat 8g
carb 55g fibre 7g chol 31mg sodium 74mg

% RDI:

calcium 27 iron 10 vit A 9 vit C 63
folate 20
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