STRAWBERRY AND RHUBARB PARFAITS
Categories Fruit Dessert Easter Low Fat Yogurt Low Sodium Strawberry Spring Chill Healthy Rhubarb Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Combine rhubarb, 1/2 cup water and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium heat until rhubarb is almost tender, stirring occasionally, about 7 minutes. Add strawberries and cook 3 minutes. Transfer to bowl. Refrigerate until cold, about 4 hours.
- Mix yogurt and vanilla extract in medium bowl. (Strawberry-rhubarb mixture and vanilla yogurt can be prepared 2 days ahead. Cover separately and chill.)
- In each of 8 wineglasses or goblets, layer scant 1/4 cup yogurt mixture, 1/2 teaspoon golden brown sugar and 1/4 cup strawberry-rhubarb mixture. Repeat layering. (Parfaits can be prepared 4 hours ahead. Cover and refrigerate.)
MAKE-AHEAD GREEK YOGURT PARFAIT
Make ahead for the whole week in plastic cups for an easy grab-and-go, high-protein breakfast!
Provided by Jenny Tovey
Categories Desserts Specialty Dessert Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Combine yogurt, sweetener, and vanilla extract in a large bowl. Stir well.
- Place 1 cup of frozen fruit in each of 8 plastic cups. Top each with 1/2 cup yogurt mixture. Store in the refrigerator until needed.
- Top each cup of fruit and yogurt with 1/4 cup granola before eating.
Nutrition Facts : Calories 358.8 calories, Carbohydrate 60.5 g, Cholesterol 2.5 mg, Fat 7.8 g, Fiber 5.4 g, Protein 13.5 g, SaturatedFat 1.4 g, Sodium 106.2 mg, Sugar 15.6 g
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- Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- On the baking sheet, toss the strawberry and rhubarb with the honey and spread the fruit into a single layer. Bake for about 20 to 25 minutes, tossing halfway, until fruit is tender and juicy. Watch the fruit on the edges of the pan, as the honey can burn quickly.
- Transfer the fruit and the juices to a bowl. Stir in the lemon juice. Serve warm over ice cream or cheesecake or let it cool and swirl it into a milkshake, etc.
- If you want to make parfaits: in small glasses or bowls, layer yogurt, strawberry-rhubarb sauce and granola to your liking.
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