A hearty breakfast, snack, or dessert can be as easy as one-two-three. Each of the ingredients in this dreamy parfait is mindfully chosen to create a powerful dose of nutrients.
Creamy clouds of cold Greek yogurt layered with fresh or frozen blueberries, Ceylon cinnamon, and crunchy granola work together to offer a variety of textures, incredible flavor, and a nutritious option morning, noon, and night.
I like to layer on plain, unsweetened non-dairy Greek yogurt made from almond milk. Like other Greek yogurts, it offers probiotics to help maintain our gut health.
The next layer pops with antioxidants. Blueberries are the superstar of superfoods. Studies show blueberries may help lower blood pressure, help memory and prevent heart disease.
Next, a dusting of cinnamon. Most Ceylon cinnamon comes from Sri Lanka and Southeast Asia, and it has a slightly sweet taste. Research is showing there are many benefits of eating a small amount of Ceylon cinnamon. My favorite advantage gained is the anti-inflammatory properties it offers. I add a dash to my smoothie or on berries a few times a week.
A crunchy topping of granola creates the next layer. Granola provides fiber and rounds out the texture in this delightful combination of powerful ingredients. This parfait gives us a big dose of nutrition while providing a fantastic, tasty treat that may even make one feel as though it is a bit decadent.
Enjoy food made fresh!
Power Parfait
3/4 cup plain unsweetened Greek yogurt, dairy or non-dairy 3/4 cup frozen or fresh blueberries* 3/4 teaspoon Ceylon cinnamon 3 tablespoons granola Place a quarter of the yogurt in the bottom of a glass or bowl. Add 1/3 of the blueberries, a sprinkle of cinnamon and a tablespoon of granola. Repeat layers twice more. Add the final dollop of yogurt to the top and one last sprinkle of cinnamon, (perhaps save one blueberry for the top). Serve cold.
*Note: When using frozen blueberries, they do not require defrosting, as they will soften within a few minutes.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
