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Tuesday, June 7, 2011

Mango Strawberries Yogurt Parfait
















Parfait is a French word literally meaning "perfect" commonly employed to describe a kind of frozen dessert, beginning in 1894.

In France, parfait refers to a frozen dessert made of sugar syrup, egg, and cream.

In America, parfait refers to either the traditional French-style dessert or a popular variant made by layering parfait cream, ice cream, or flavored gelatin, often topped with whipped cream or liqueurs and served in a tall, clear glass.

In Northern America, parfaits are usually made by using dairy yogurt layered with nuts or berries.

This recipe makes 2 servings of tall parfait cups.


Ingredients:



* 2 medium ripe mangoes


* 8 strawberries


* 2 cups plain chilled Greek yogurt or chilled home made yogurt (recipe on this blog)


* 1 table spoon sugar


* 1/2 cup whole grain nutty granola or any granola of your choice (I used Organic Ancient Grains Granola with Almonds from Costco)


* 1 tablespoon sliced almonds


* 2 tablespoon Honey to drizzle




Method:



* Peel mangoes and chop the pulp in to small cubes, set aside.


* Wash strawberries and slice all of them in to thin slices except keep two strawberries for garnish.


* Sprinkle sugar on sliced strawberries and set aside.


* Mix the yogurt well until smooth.


* In tall parfait cups layer 2 table spoon of yogurt, 2 table spoon of fruits and 1 tablespoon of granola, few almonds, and drizzled with honey.


* Repeat the layer all the way up to rim of cup, with last layer of granola and almonds drizzled honey.


* Garnish each parfait up with whole strawberry, serve chilled or immediately.



Variations:



** You can use any fruits like fresh raspberries, blueberries, sliced bananas, or canned lychees and peaches etc.

** You can modify the proportions of granola/fruits/honey to your taste.


Parfait information source: http://en.wikipedia.org/wiki/Parfait_%28food%29
http://en.wikipedia.org/wiki/Wikipedia:Text_of_Creative_Commons_Attribution-ShareAlike_3.0_Unported_License


Recipe and Photographs by Surekha.

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