"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lemonade-Yogurt-Granola Breakfast Parfait Recipe

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This recipe for Lemonade-Yogurt-Granola Breakfast Parfait, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 2078 -- Amie Retz
Added: Wednesday, March 8, 2006


1 tsp. - cornstarch
1 c. - Minute Maid Light Lemonade
fat-free non-fat cooking spray, as needed
c. - old-fashioned oats
4 tsp. - coconut, sweetened & flaked
4 tsp. - sunflower seeds, raw & hulled
1 T. - almonds, blanched & slivered
1 T. - pumpkin seeds, raw & hulled
3 T. - water
2 T. - honey
1 tsp. - vegetable oil
tsp. - salt
c. - mixed berries, dried
3 T. - apricots, dried & diced
16 oz. - non-fat & sugar-free lemon yogurt

Dissolve cornstarch in 1 T. lemonade. Reduce 1 c. of lemonade over medium heat to 1/3 c., about 20 to 30 minutes. While simmering, whisk cornstarch mixture into the reduction. Cook until slightly thickened, about 1 to 2 minutes. Remove from heat and allow to cool.

Prepared granola may be substituted, if desired. To make granola, preheat oven to 275. Spray a baking sheet with cooking spray. Toss together oats, coconut, sunflower seeds, almonds, and pumpkin seeds. Combine the water, honey, and oil and pour over the oat mixture. Stir until coated. Transfer to prepared baking sheet. Bake granola in center of oven, stirring every 15 minutes until lightly golden and dry, about 40 to 45 minutes. Sprinkle with salt and stir. Set aside to cool. Note: Granola may be made ahead and stored in an airtight container for up to 2 weeks.

Make fruit compote by combining c. lemonade and dried fruit in a small saucepan. Bring to a boil, remove from heat, cover and allow fruit to absorb liquid, about 30 minutes. Assemble the parfait by spooning half of the yogurt into the bottom of chilled glasses or dishes. Sprinkle with half of the fruit compote. Top fruit layer with half of the granola. Repeat layering. Drizzle top layer with sauce. Serve chilled. Makes 4 servings.




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