Papaya Berry Yogurt Parfaits Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In a small saucepan, mix butter, honey and cinnamon. Cook over medium heat until blended, 3-4 minutes. Remove from heat; stir in vanilla. Pour over oat mixture; stir to coat., Spread evenly into a greased 15x10x1-in. baking pan. Bake until crisp and dark golden brown, 35-40 minutes, stirring every 10 minutes. Cool completely on a wire rack. Stir in dried fruit., In a small bowl, combine berries. Layer 1/4 cup of the berries, yogurt and granola into 8 parfait glasses. Repeat layers. Top with remaining berries.

Steps:

• Fill a small single-serving (6 ounce) container with a third of the yogurt. Top with a third of the berries. Drizzle 1 teaspoon of maple syrup over the berries. Repeat two more times with the rest of the yogurt, berries and maple syrup. Pack the granola separately so that it can be mixed into the parfait when ready to eat. Pack the parfait with an ice pack or frozen juice box so that it stays cold until lunchtime.
• Heat an oven to 350 degrees F.
• Heat the maple syrup with the coconut oil in a small skillet over medium-low heat, just to melt the oil. While still warm, toss the maple syrup mixture together with the oats, almonds, sunflower seeds and a pinch of salt in a medium bowl. Spray a baking sheet with the nonstick cooking spray. Spread the granola on the sheet tray in a thin layer. Bake for a total of 20 minutes, tossing the granola halfway through. Let cool to room temperature and store in an air-tight container in the refrigerator for up to 1 month.

Steps:

• In a small bowl combine yogurt, 3 tablespoons honey and zest; set aside.
• Using the large holes of a box grater, grate the ginger (no need to peel) into a small bowl.
• Squeeze ginger through a fine-meshed sieve or strainer placed over a meduim bowl to get a total of 1 tablespoon ginger juice.
• Disgard pulp.
• To the bowl with the juice, add remaining 2 tablespoons honey and lemon juice; whisk to combine.
• Add papaya, blackberries and raspberries and toss gently to coat.
• To serve, spoon half the fruit and juices among six 8-oz tall glasses.
• Sprinkle chopped mint over the fruit.
• Top with half the yogurt mixture and half the granola.
• Layer with the remaining fruit, yogurt and granola.
• Garnish with mint sprigs.

Steps:

• In a small bowl combine yogurt, 3 tablespoons honey, and zest; set aside.
• Using the large holes of a box grater, grate the ginger (no need to peel) into a small bowl. Squeeze ginger through a fine-meshed sieve or strainer placed over a medium bowl to get a total of 1 tablespoon ginger juice. Discard pulp.To the bowl with the juice, add remaining 2 tablespoons honey and lemon juice; whisk to combine. Add papaya, blackberries, and raspberries and toss gently to coat.
• To serve: Spoon half the fruit and juices among six 8-ounce tall glasses. Sprinkle chopped mint over the fruit. Top with half the yogurt mixture and half the granola. Layer with the remaining fruit, yogurt, and granola. Garnish with mint sprigs.

Steps:

• For the fruit: Combine the blueberries, blackberries, strawberries, honey and vanilla extract in a bowl and stir. Let sit for at least 10 minutes.
• For the yogurt: Mix up the yogurt, honey and vanilla in a bowl.
• Layer some of the syrupy fruit on the bottom of 4 small mason jars, then top with a layer of yogurt. Repeat the layers. Serve immediately or chill until ready to serve.

Steps:

• Wash and dry the berries; hull and cut strawberries into pieces, if using. Spoon a layer of yogurt into 4 individual glass bowls or parfait glasses. Add a layer of berries, and sprinkle with a layer of granola. Repeat the layering once or twice more, depending on the height of the bowl or glass, ending with a layer of granola.

Steps:

• Using the large holes of a box grater, grate ginger (unpeeled) into a fine sieve set over a bowl; press with a flexible spatula to extract about 1 tablespoon juice (discard solids). Add 2 tablespoons honey and the lemon juice; whisk to combine. Add papaya, blackberries, and raspberries, and toss gently to coat.
• Mix yogurt, remaining 3 tablespoons honey, and the zest. Spoon half the fruit mixture into six glasses, dividing evenly. Sprinkle with chopped mint. Top with half the yogurt mixture and half the granola, again dividing evenly. Layer with the remaining fruit, yogurt, and granola. Garnish with mint sprigs, and serve.
• Nutrition Information
• (Per Serving)
• Calories: 190g
• Saturated: 1.2g
• Unsaturated Fat: 1.1g
• Cholesterol: 5mg
• Carbohydrates: 35g
• Protein: 8.5g
• Sodium: 40mg
• Fiber: 4.7g

Steps:

• Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.