APRICOT-YOGURT PARFAIT WITH CALIFORNIA GRANOLA
Provided by Bobby Flay
Time 1h40m
Yield 4 servings; 6 cups granola
Number Of Ingredients 18
Steps:
- For the granola: Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with cooking spray or brush lightly with canola oil.
- Combine the oats, almonds and walnuts in a large bowl. Combine the honey, canola oil, olive oil, sugar, syrup, vanilla, cinnamon and salt in a medium bowl and whisk until smooth. Add the wet ingredients to the dry and mix well until combined. Turn the mixture out onto an 11- by 7-inch jelly-roll pan, and spread into an even layer.
- Bake, stirring and re-spreading the mixture into an even layer every 5 minutes, until the granola is light golden brown, about 45 minutes. Immediately turn the granola out onto another jelly-roll pan to cool and stop the cooking process. Stir in the apricots and raisins and then spread the granola evenly in the pan. Set on a wire rack and cool to room temperature. Loosen any dried granola with a spatula and store in an airtight container.
- For the parfait: Combine the nectar, apricots, sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the apricots are soft, about 10 minutes. Transfer to a blender and blend until smooth. Transfer to a bowl and cover. Let the mixture chill in the fridge.
- Fold the apricot puree into the yogurt (don't combine completely), and layer in parfait glasses with the California granola.
APRICOT-COMPOTE YOGURT PARFAITS
Build your own fruit-on-the-bottom yogurts with homemade compote for a week's worth of nutritious breakfasts ready to go.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 7
Number Of Ingredients 6
Steps:
- In a small saucepan, bring 1/4 cup honey, water, and salt to a simmer over medium; stir until honey dissolves, 1 minute. Add apricots. Raise heat to medium-high and simmer, stirring often, until fruit is soft and liquid is syrupy, 10 to 12 minutes (adjust heat, if necessary, to keep at a constant simmer). Divide compote among 7 small glass jars or airtight containers. Refrigerate, uncovered, until cool, 10 minutes. Stir 1 tablespoon honey into each of the containers of yogurt; divide yogurt among jars. Serve with toasted sliced almonds if desired.
Nutrition Facts : Calories 143 g, Fiber 1 g, Protein 12 g
APRICOT PARFAIT
Make and share this Apricot Parfait recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pour the preserves into a small bowl and stir until thinned.
- Spoon 1 tablespoon of the preserves into each of four 6-ounce double old-fashioned or parfait glasses.
- Top each with 1 cookie, then ½ cup of the pudding, then another tablespoon of the preserves. Finish by topping each parfait with a dollop of the whipped cream.
Nutrition Facts : Calories 137, Fat 2, SaturatedFat 0.5, Cholesterol 1.6, Sodium 52.4, Carbohydrate 30.9, Fiber 0.3, Sugar 15.9, Protein 0.8
APRICOT PARFAITS
This is from the food section of Real Simple Magazine. You can use either the shortbread cookies or replace them with chocolate wafer type cookies and use strawberry or raspberry preserves instead of the apricot. You may want to break the cookies up just a little.
Provided by Kim127
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour the preserves into a small bowl and stir until thinned.
- Spoon 1 tablespoon of the preserves into each of 4 parfait glasses (or other type of small glass).
- Top each with 1 cookie.
- Top cookie with 1/2 cup vanilla pudding.
- Top pudding with another tablespoon of preserves.
- Finish by topping each parfait with some cool whip.
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