FRUIT PARFAIT RECIPES

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BEST YOGURT PARFAIT EVER RECIPE | REE DRUMMOND | FOOD NETWORK



Best Yogurt Parfait Ever Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 35 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 5

One 17 1/2-ounce container plain Greek yogurt
1/2 cup heavy cream 
1 teaspoon vanilla extract
1/2 cup brown sugar 
Assorted berries (or other fruit of your choice) 

Steps:

  • First, pour the yogurt into a bowl. Then add the cream and vanilla. With a whisk, carefully stir until combined. It should be nice and thick.
  • Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least 20 to 30 minutes.
  • When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Without stirring the mixture, spoon the yogurt over the berries. There will be creamy areas and brown sugar areas. Repeat the layers once, ending with berries on top.

STEWED RHUBARB | FRUIT RECIPES | JAMIE OLIVER RECIPES



Stewed Rhubarb | Fruit Recipes | Jamie Oliver Recipes image

This easy stewed rhubarb recipe is really versatile and tastes great on porridge and ice cream too

Total Time 15 minutes

Yield 4

Number Of Ingredients 7

750 g rhubarb trimmed and chopped
1 large orange juice and zest of
100 g caster sugar
1 tablespoon caster sugar
2 pieces stem ginger finely chopped
1 vanilla pod halved lengthways
250 ml natural yoghurt

Steps:

    1. This easy stewed rhubarb recipe is really versatile and tastes great on porridge and ice cream too.
    2. Place the chopped rhubarb in a medium-sized saucepan with the orange juice and zest, 100g caster sugar, 2 tablespoons of water and the ginger. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked, but still holds its shape.
    3. Meanwhile, scrape the seeds from the vanilla pod and mix these into the yoghurt with the remaining tablespoon of sugar. Serve the warm rhubarb topped with a large dollop of vanilla yoghurt.

Nutrition Facts : Calories 165 calories, FatContent 1.9 g fat, SaturatedFatContent 1.1 g saturated fat, ProteinContent 3.7 g protein, CarbohydrateContent 35.7 g carbohydrate, SugarContent 35.2 g sugar, SodiumContent 0.09 g salt, FiberContent 2.6 g fibre

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