Yogurt and Berry Parfait
Ingredients
- 400 g 0% fat Greek-style yogurt
- 320 g frozen or fresh berry mix, e.g. blackcurrants, strawberries, blackberries, blueberries
- 2-4 tablespoons cold water
- 75 g rolled oats
- ¼ teaspoon ground cinnamon, optional
- 1 tablespoons linseed mix
- 50 g chopped nuts, e.g. pistachios, walnuts, hazelnuts
- fresh blueberries, to garnish
- 2 tablespoons runny honey, to garnish
Method
- Place the fruit in a saucepan with the water. Gently heat for a few minutes and bring to simmering point to make a purée. Stir gently.
- Mix the oats, cinnamon (if used), or linseed mix and nuts together (for extra flavour and crunch toast these ingredients over a medium heat in a dry non-stick frying pan).
- Place 2 heaped tablespoons of yogurt in the base of 4 wine or sundae dishes. Layer a heaped tablespoons of the fruit purée then a spoonful of the crunchy oat mixture. Repeat the layers and finish with fresh blueberries and a drizzle of honey.
Nutrition
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 287kcal14% | 10g14% | 1.6g8% | 18g20% | 0.2g3% |
| Carbs | Fibre | Protein |
|---|---|---|
| 31g12% | 6.9g29% | 15g30% |
