Yogurt Berry Parfaits
PREPARATION: 15 MINUTES, COOKING: NONE
2 cups (250 g) fresh or frozen mixed berries, such as strawberries, raspberries and
1 tablespoon (15 ml) lemon juice
2 tablespoons (30 ml) superfine sugar
1 cup (125 g) reduced-fat muesli
1/2 cup (50 g) walnut halves, roughly chopped
1 pomegranate (optional)
1 2/3 cups (400 ml) low-fat Greek-style yogurt
1 Chill four tall glasses in the fridge.
2 Combine the berries, lemon juice and sugar in a food processor or blender and process to make a smooth coulis.
3 Put the muesli and walnuts in a bowl and stir to combine well.
4 If using the pomegranate, fill a large bowl with water. Cut the top off the pomegranate, then cut into quarters. Hold the pomegranate under the water in the bowl (this prevents the juice squirting) and gently bend the skin back to open the membranes; pry out the seeds. The bitter white membranes will float to the top and the seeds will sink. Scoop out the membranes, then drain the seeds in a sieve.
5 Put a spoonful of the muesli mixture in the bottom of each glass. Top with a spoonful of yogurt, then add a thick layer of berry coulis. Repeat until each glass is filled. Top with pomegranate seeds or a spoonful of coulis to serve.
|Yogurt Berry Parfaits|