Trends have become increasingly influential in modern day culture, from fashion to food. They serve as helpful indicators of what’s happening in the world around us and often nudge us into unexplored and exciting territories. I’ve decided to start my own trend, rather convenient, really. Dessert for breakfast. What could be better than a parfait to start the day? Healthy meets delicious?
Fresh fruit and yoghurt makes the best summer breakfast. My berry breakfast parfaits are a combination of seasonal fruit, Greek yoghurt, honey and nuts. This is not the time to dabble with low fat. Do the right thing and use double cream or Greek yoghurt. The berry compote gives it a tart sweetness that’s so good with the honeyed yoghurt,. I’ve added some chopped mango for a tropical twist. Finish with a drizzle of honey and roasted pistachios.
I’m always looking at ways in which one recipe can be adapted and used in more than one dish. Here are a couple of ideas of how to use the berry compote:
- For a pavlova, dollop onto whipped cream and top with fresh berries.
- Use in place of jam with scones and cream.
- Delicious as a topping for brunch pancakes.
- For a quick summer dessert, spoon over creamy, vanilla ice cream.
- Whizz up with yoghurt, honey, fresh strawberries and banana for a luscious breakfast smoothie.
Berry breakfast parfaits with yoghurt and honey
400g mixed frozen berries
1/4 cup honey
1 tablespoon lemon juice
For the parfaits
2 cups Greek yoghurt
1 teaspoon vanilla paste
2 tablespoons honey
1 mango, peeled and cut into small chunks
honey to drizzle
handful of roasted pistachio nuts
Starting with the compote, place the frozen berries, fructose and lemon juice in a saucepan. Slowly bring up to the boil and simmer for about 15 -20 minutes until the syrup is reduced and the sticky. Remember to stir the fruit regularly to prevent the sugar catching on the bottom. Set aside to cool completely.
In a separate bowl, mix together the yoghurt, vanilla paste and honey. To assemble the parfait, start by placing a generous amount of the cooled compote at the bottom of a long stemmed glass. Follow with a layer of honey yoghurt, raspberries, blueberries and mango. Next up is another layer of yoghurt, then compote again and a final dollop of yoghurt. Drizzle over some more honey and top with pistachio nuts. Serve chilled.
Cook’s Tip : Any leftover compote can be frozen and used at a later stage of for one of the alternative serving ideas.
Hello, I’m Di
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