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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 412 |
| pro | 11 g |
| total fat | 17 g |
| sat. fat | 8 g |
| carb | 55 g |
| fibre | 7 g |
| chol | 31 mg |
| sodium | 74 mg |
| % RDI: | - |
| calcium | 27% |
| iron | 10% |
| vit A | 9% |
| vit C | 63% |
| folate | 20% |
-
3 cups (750 mL) Balkan-style plain yogurt
1 tsp (5 mL) finely grated lemon rind
1 tsp (5 mL) lemon juice
1 cup (250 mL) Cranberry Blueberry Granola
Mixed Berry Sauce:
3 cups (750 mL) mixed berries (raspberries, blueberries, blackberries and quartered strawberries), fresh or thawed
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) black currant juice (such as Ribena) or lemon juice
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.
Source
Canadian Living Magazine: November 2006
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