Healthy Parfait and Raspberry Sauce
- serves 6
2 cup yogurt (500ml)
1 Tbsp honey (15ml)
¼ tsp vanilla bean seeds (1ml)
pinch cinnamon (pinch)
1 cup blueberries (250 ml)
1 cup peeled and chopped kiwi (250ml)
1 cup peeled mango, cut into small cubes (250ml)
1 cup crunchy granola (250ml)
¼ cup toasted sliced almonds (50ml)Raspberry Sauce
1 12 oz pkg. frozen raspberries, thawed (425g)
2 Tbsp apple jelly (30ml)
2 tsp cornstarch (10ml)
2 tsp warm water (10ml)
1. Prepare the raspberry sauce recipe below. Cool slightly. Combine the yogurt with the honey, vanilla and cinnamon. Toss the fruit together gently.
2. Pour about 3 tbsp/45 mL of raspberry sauce into each parfait glass. Follow with half the granola, half the yogurt and half of the combined fruit. Repeat the granola, yogurt and fruit layers, and garnish with the almonds.Raspberry Sauce
1. Whisk cornstarch and water together. Set aside.
2. In a saucepan, over medium-high heat, combine raspberries, jelly and cornstarch solution. Bring to a boil, stirring constantly for 1 minutes, or until thickened and consistency is glossy.