Fruit & Yogurt Parfaits

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This past week, I was responsible for helping provide breakfast for a Moms’ group with whom I participate.  Due to the meeting time and the school drop off schedule, providing a hot dish wasn’t in the cards, so I decided to provided one of my favorite breakfast items: Fruit and Yogurt Parfaits.  Whenever I host a brunch, I always include a “make-your-own parfait station,” which includes fruit, yogurt, granola, and serving bowls.  Guests always seem to enjoy assembling their own with their own fruit: granola: yogurt ratios, plus, it’s a nice option if you have guests with restrive diets—they get to choose what goes into the parfaits.  I received multiple compliments from the other moms at this week’s meeting, so I thought I’d share a few of my parfait combinations with you.

As mentioned above, the three main components are fruit, yogurt, and granola, but you need not feel limited to only using these ingredients—you could add your favorite nuts (if they are not already part of your granola, or even in lieu of the granola), toasted shredded coconut, honey, maple or agave syrups (if you are using plain yogurt), chia or flax-seed, or prepared grains such as quinoa.  When providing fruit, there are no hard or fast rules regarding combinations—use what you like, just make sure it’s bite-sized.  I prefer to use fresh fruit, but frozen fruit that has been thawed is a good option (and can save you time in terms of cutting fruit into bit-sized pieces), as is stewed or roasted fruit.  Actually, Ina Garten’s “Homemade Apple & Pear Sauce” is really good layered with yogurt and granola, especially when it’s still warm.  If you are serving grownups only, you could drizzle booze such as Grand Marnier or Limoncello over the fruit, or have it on the side for your guests to add at their discretion.  Regarding granola, go with what suits you—homemade or store-bought—personally, I suck at making homemade granola, so I take the easy route.  Finally, a note on yogurt: I prefer to use vanilla yogurt, but use whatever type  you like best.

When assembling a fruit and yogurt parfait, I like to serve it in a fun or unexpected vessel, such as a frilly ice cream dish, individual-sized truffle bowl, wine glass, or brandy snifter.  When I setup the make-your-own Parfait station for the Moms’ group, I provided clear plastic tumblers for an easy cleanup that still had a little elegance.  I like creating layers that are visible through the glass—fruit, followed by yogurt, then granola; repeat the layers until the vessel is full.  Make sure to sprinkle the top with a little granola for decorative purposes.  You could even garnish with a mint sprig.

There are no exact measurements in the following recipes.  You can make these as individual servings or for a small group, or set up a make-your-own station for a crowd.  These are simply combination suggestions to give you inspiration for your next breakfast or brunch.  Enjoy!

 

 

Mixed Berry Parfait

(Best for Spring and Summer)

Strawberries, hulled and quartered

Blueberries

Raspberries

Booze Option: Grand Marnier, Limoncello, Creme de Cassis, or Chambord

Vanilla Yogurt

Granola or nut of choice (sliced almonds or chopped pistachios are good)

 

Tropical Fruit Parfait

(I like to serve these in Summer and Winter)

Mango, cut into bite-sized pieces

Pineapple, cut into bite-sized pieces, or canned crushed pineapple

Papaya, cut into bite-sized pieces

Kiwi, peeled, quartered, and sliced

Booze Option: Coconut rum, silver rum, or silver tequila

Toasted shredded coconut

Granola or nut of choice (sliced almonds or chopped macadamia nuts, for example)

Vanilla or coconut yogurt

 

Cherry-Almond Parfait

(This is perfect for Summer)

Black Cherries, fresh or frozen (thawed), pitted

Booze Option: Amaretto, Kirschwasser

Sliced almonds

Granola , optional

Vanilla yogurt

 

Peach-Raspberry Parfait

(Best in late-Spring, Summer, or early-Fall)

Peaches, pitted and cut into bit-sized pieces

Raspberries

Booze Option: Chambord, Peach Schnapps

Granola or nut of choice (I like sliced almonds or pistachios here)

Vanilla yogurt

 

Summer Stone Fruit Parfait

(Summer, duh)

Nectarines, pitted and cut into bite-sized pieces

Plums, pitted and cut into Bite-sized pieces

Apricots, pitted and cut into bite-sized pieces

Booze Option: Grand Marnier

Granola or nut of choice

Vanilla yogurt

 

Apple Pie Parfait

(Fall or Winter—this would be delicious Thanksgiving or Christmas morning!)

Apple pie filling, canned or homemade

Granola or nut of choice (this is good with walnuts)

Vanilla yogurt

 

 

 

 

 

 

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