This week, Allergic to Salad educator Arlene and intern Siara made fresh fruit parfaits with their class. All you need to do is cut up your fruits, then layer the yogurt, granola and fruit. This is a great recipe to make using fresh fruits during all seasons of the year.
During the fall, in season fruits like apples, cranberries, figs, and grapes can be used. You can also mix pumpkin puree with your plain greek yogurt to make it even more festive!
In the spring or summer, use fresh berries like strawberries, raspberries, blueberries and blackberries. Mix in some lemon zest and top with a fresh strawberry or berry of your choice!
Easy Homemade Banana Bread Granola Recipe:
- 2 Tbsp olive oil
- 1/2 banana
- 3 Tbsp honey
- 1/4 tsp cinnamon
- 2 C oats
Yogurt Parfait Recipe:
1 cup plain yogurt
½ cup apple, chopped into ½ inch pieces
½ cup pear, chopped into ½ inch pieces
½ cup seedless grapes, halved
3 tablespoons unsweetened dried fruit, chopped
1 teaspoon orange zest (use organic)
1 orange, juiced
1 teaspoon cinnamon
Chop and measure the apple, pear, grapes, and dried fruit into a second mixing bowl. Slice the orange in half and juice it into the mixing bowl, careful to pick out any seeds that fall in. Measure and add cinnamon and orange zest. Mix ingredients to combine.
In clear drinking cups, scoop in fruit mixture to cover bottom about 1-inch. Scoop in yogurt to cover fruit layer 1-inch. Continue layering fruit and yogurt to top of dish. Eat with granola on the side or add 1 or 2 granola bites on top of parfait.
Use whatever fruit is in season and in any combination desired. For instance, in late-spring strawberries, blueberries and blackberries are delicious. No peanut allergies? Reduce the amount of banana and honey by half and replace with peanut butter. Try alternate stir-ins in the granola: chopped nuts, toasted seeds or coconut flakes.