Tag Archives: Summer
Post by Alison Hein.
Here’s a lovely recipe for those hot July days – no cooking required! Simply layer creamy Greek yogurt and crunchy cereal with fresh red strawberries, then top with tart, juicy blueberries. You’re in for an easy fix, and a red, white and blue breakfast that will delight kids and old folks alike this Independence Day.
Making your dish in lovely goblets is key to obtaining that “wow factor.” Stemmed wine glasses are just right, but you may have some equally elegant tall, thin clear glasses that would look amazing.
If you prefer to create an impressive dessert, simply swap out the Greek yogurt for vanilla ice cream (or salted caramel, yum!), replace the crunchy cereal with toasted walnuts or hazelnuts (or macadamias!), and finish with a dollop of whipped cream and a ruby red cherry.
And when it’s not July 4th, flavor (and color) variations are endless – black raspberry yogurt with blackberries and raspberries, lemon yogurt with pineapple and mango –well, you get the idea.
But for now, let’s stick with the red, white and blue, and help America celebrate her birthday with a patriotic breakfast in bed that’s almost as good as fireworks.
1½ cups fresh strawberries, cleaned and trimmed
1 cup plain Greek yogurt
½ cup granola (or other crunchy cereal)
½ cup blueberries
2 8-ounce clear glass goblets
Chop the cleaned strawberries. Place a layer of strawberries in each goblet. Top with a layer of yogurt, and then a thin layer of granola. Repeat a few times ending with a layer of yogurt on top. Artfully arrange blueberries on top of yogurt. Sprinkle on a bit of granola for garnish, if you like. Serve chilled.
Makes 2 parfaits.