Rhubarb Raspberry Breakfast Parfaits
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 413 |
| pro | 8 g |
| total fat | 11 g |
| sat. fat | 8 g |
| carb | 74 g |
| fibre | 6 g |
| chol | 5 mg |
| sodium | 85 mg |
| potassium | 527 mg |
| % RDI: | - |
| calcium | 17 |
| iron | 11 |
| vit A | 2 |
| vit C | 18 |
| folate | 13 |
Spring rhubarb, raspberries, granola and yogurt make an appealing presentation.
Ingredients
- 2 cups granola
- 1 cup plain yogurt or vanilla flavoured balkan style yogurt
- Rhubarb Raspberry Compote:
- 1/2 cup granulated sugar
- 2 cups chopped fresh rhubarb or frozen rhubarb
- 1 cup frozen raspberries
- 1 tsp cornstarch
Preparation
Rhubarb Raspberry Compote: In top of double boiler, bring sugar and 2 tbsp (25 mL) water to boil over direct heat. Place over saucepan of gently boiling water. Add rhubarb; cover and cook, without stirring, just until tender and shape still holds, 15 to 20 minutes for fresh, 30 minutes for frozen. Remove from heat.
Add frozen raspberries and let cool without stirring. With slotted spoon, transfer rhubarb and raspberries to bowl; set aside.
In small saucepan, bring liquid from fruit to boil. Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into liquid and boil until thickened, about 1 minute. Let cool for 15 minutes, stirring occasionally. Add to fruit; stir gently to coat. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In each of four 1-1/2-cup (375 mL) parfait glasses, layer 1/4 cup (50 mL) each granola, compote and yogurt. Repeat layers of granola and compote.
Add frozen raspberries and let cool without stirring. With slotted spoon, transfer rhubarb and raspberries to bowl; set aside.
In small saucepan, bring liquid from fruit to boil. Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into liquid and boil until thickened, about 1 minute. Let cool for 15 minutes, stirring occasionally. Add to fruit; stir gently to coat. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In each of four 1-1/2-cup (375 mL) parfait glasses, layer 1/4 cup (50 mL) each granola, compote and yogurt. Repeat layers of granola and compote.
Source : Canadian Living Magazine: May 2009
- Keywords : Mother's Day; Brunch; Yogurt; Rhubarb; Raspberries; Double Boiler; Refrigerate/Chill; Make-Ahead;
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