Clementine Yogurt Parfaits W Ginger Syrup Recipes

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CLEMENTINE GREEK YOGURT PARFAITS



Clementine Greek Yogurt Parfaits image

Perfect for breakfast or snacking, these parfaits have layers of creamy protein-rich Greek yogurt and juicy clementines along with a Hemp Heart and cacao nib crumble.

Provided by Brittany Mullins

Time 10m

Number Of Ingredients 6

2 cups Plain Greek yogurt
4 clementines
¼ cup Manitoba Harvest Hemp Hearts
¼ cup cacao nibs (or mini chocolate chips)
2 tablespoons honey
fresh mint leaves (thinly sliced)

Steps:

  • Remove rind from all the clementines and slice into thin rounds.
  • Combine cacao nibs and Hemp Hearts in a small bowl.
  • Using four small glass containers layer ingredients starting with a few clementine slices, a layer of Greek yogurt (about ¼ cup), a sprinkle of the Hemp Heart and cacao nib mixture and then a drizzle of honey. Add one more layer of each ingredient. Top each parfait with one clementine slice, fresh mint leaves and an extra drizzle of honey. Enjoy right away or cover the containers and store in the fridge until ready to eat.

Nutrition Facts : ServingSize 1 parfait, Calories 320 kcal, Sugar 21 g, Fat 21 g, Carbohydrate 29 g, Fiber 7 g, Protein 10 g

GREEK YOGURT PARFAIT WITH GINGER CANDIED PUMPKIN, BERRIES AND PUMPKIN SEED PECAN GRANOLA



Greek Yogurt Parfait with Ginger Candied Pumpkin, Berries and Pumpkin Seed Pecan Granola image

Provided by Eric Greenspan

Time 1h55m

Yield 4 servings

Number Of Ingredients 14

1/2 cup raw steel-cut oats
1/4 cup pecans, toasted and chopped
1/4 cup pumpkin seeds
2 teaspoons black sesame seeds
1 teaspoon vegetable oil
1 teaspoon maple syrup
1/2 cup plus 1 teaspoon brown sugar
Salt and cracked black pepper
1 cup diced kabocha squash
1/4 pound fresh ginger, chopped
1/4 pound raspberries
1/4 pint blackberries
2 cups Greek yogurt
Zest of 2 limes

Steps:

  • Preheat the oven to 300 degrees F.
  • Toss the oats, pecans, pumpkin seeds, sesame seeds, vegetable oil, maple syrup and 1 teaspoon brown sugar together in a mixing bowl. Season with salt and cracked black pepper. Spread evenly on a baking sheet and bake for 1 hour. Let cool, then crumble.
  • Add the squash, ginger, remaining 1/2 cup brown sugar and 1/2 cup water to a small saucepot. Boil until the squash is tender, then let cool. Mix the squash with the berries and dress in the ginger syrup.
  • Spoon the yogurt into 4 bowls. Top each with some berry and squash mixture, then top with granola. Garnish the parfait with lime zest.

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