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Friday, January 7, 2011

Strawberry, Yogurt, and Granola Parfait

Try this recipe for a low fat, tasty, quick, no cooking needed, kids can make this, perfect for a Fourth of July barbecue dessert. The only hard part is bargaining with your family about what kind of yogurt to use. You can use non-fat vanilla and others like plain Greek yogurt. You can work it out.
Strawberry, Yogurt, and Granola Parfait
Serves 6
2 pints fresh strawberries
1/3 cup “fruit only” strawberry preserves
1 ½ cups low fat or nonfat yogurt
1 ½ cups low fat granola of choice (my Berkeley bulk food store had a dizzying array of choices — the other challenge was figuring out how to dispense the granola from the bulk food silo)
Maybe a few blueberries
Hull the strawberries and save 6 of them (or not). Puree the rest along with the preserves in a food processor or blender. Fill up parfait glasses or any kind of glass that holds about 12 ounces. Start with 2 Tablespoons of yogurt, then 2 Tablespoons of granola, followed by 2 Tablespoons of the pureed strawberries. Repeat. Use less per layer and smaller glasses to feed more people fewer calories. Top with blueberries and be sure to use white yogurt for an Independence Day theme or top with a strawberry. Chill before serving.
Nutrition Information Per Serving:
Calories: 222
Fat: 2 gm
Saturated fat: 0 gm
Trans fat: 0 gm
Cholesterol: 4 mg
Carbohydrate: 49 gm
Fiber: 4 gm
Sodium: 94 mg
Protein: 5 gm

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