This and that: Chobani Greek Yogurt

Saturday, June 29, 2013

Red, White and Blue Parfait

I saw this recipe today on Facebook from Pinch My Salt and thought it would be perfect for our Red, White and Blue Party on Foodie Friends Friday. I had all the ingredients so had to make it... take pictures and write the post quickly... It is a wonderful light dessert that you could make any time. Pinch My Salt's recipe only used a strawberry rhubarb compote but I wanted it blue so made a blueberry sauce too.

Red, White and Blue Parfait

adapted from Strawberry - Rhubarb Fool

Ingredients:

For compote

Rhubarb

Strawberries

Raspberries (total of 2 cups of fruit)

Sweetener to taste- I used honey

For Blueberry Sauce

Blueberries (used only about 1/4 cup)

Sweetener to Taste

For Topping

3/4 cup heavy whipping cream

1/4 cup powdered sugar

1/3 cup vanilla yogurt ( I used Chobani Greek Yogurt)

Instructions:

Rhubarb, Strawberry, Raspberry Compote ~ Add rhubarb, strawberries, raspberries and sweetener in sauce pan with a small amount of water (about a tablespoon). Cook on medium heat until it is mushy and start to thicken. Let cool. I cooled mine in the freezer. Set aside.

Blueberry Sauce ~Add blueberries and sweetener to saucepan, cook over medium low heat until they start to have some liquid. I didn't cook mine all the way through. Set aside to cool.

Topping ~ Add whipping cream, powdered sugar and yogurt in mixing bowl. Whip until peaks form.

Assemble: Layer Rhubarb, Strawberry, Raspberry Compote and topping. Top with blueberry sauce. Enjoy

This would also taste good with some granola.