This isn’t so much a recipe, it’s more of a jumping off point.
Some inspiration for quick, yummy breakfasts, snacks, and desserts!
Because we don’t always have time to whip up a gourmet batch of blueberry pancakes with homemade lemon curd and real deal maple syrup harvested from local trees.
Now that I got you all excited for some tender, artisanal flapjacks, let’s talk about this here fruity yogurty parfait of sorts.
I encourage you to use whatever fresh seasonal fruits you are lucky enough to get your hands on.
This time around the pomegranates were staring me down in the produce section, so I simply couldn’t pass them up.
And oranges are juicy, wintery fruits packed with Vitamin C, which will hopefully help keep your immune system running strong!
Mine has been down for the count recently, but we’ll blame that on lack of sleep, not lack of Flintstone vitamins.
Anywho.
I’m a big ole fan of Siggi’s plant based yogurt.
We’re talking low(ish) in sugar, a nod-able amount of protein, creamy thicc texture, and tasty tastes.
I happened to have peach on hand (one of the superior flavors), but choose whichever flavor will go best with your fruits.
Add a pinch citrus zest in there for a little more excitement.
Then layer in nutty toasted walnuts with a glorious drizzle of agave (or honey if you partake in bee’s liquid gold).
Take a spoon to your beautiful creation and eat up!
P.S. If you know how to supreme citrus (and are using citrus) please put those knife skills to work! I just sectioned mine away from the peel, which will do, but it’s not as pretty or miraculously delicious.
P.P.S. The ingredient amounts here don’t matter all that much. Layer away and make the amount you desire!
P.P.P.S. Another tasty flavor combo would be coconut, vanilla cinnamon, or plain yogurt layered with diced apple, peanut butter, and liquid sweetener of choice. Yumzz.
Winter Fruit Yogurt Parfait
Ingredients
- 1 5.3-ounce container Siggi's toasted coconut plant-based yogurt (vanilla cinnamon and peach flavors work too, or use about 3/4 cup of the sweetened plain plant-based yogurt from the 24-ounce container)
- 1/2 teaspoon orange zest
- 1 medium-large navel orange, segmented into bite-sized pieces (supreme the orange if your knife skills are immaculate)
- 1 pomegranate, seeds removed (watch a YouTube video for tips)
- 1/4 cup roughly chopped toasted walnuts
- Agave (or honey), for drizzling
Instructions
- Fold the orange zest into the 5.3 ounce yogurt container—although it's not a winter flavor, the orange zest goes very well with the peach flavored yogurt. Use a small bowl if you're using yogurt from the 24-ounce container.
- In a glass mason jar (I used a repurposed 13-ounce Bonne Maman jam jar and had leftover ingredients) or parfait glass, layer the yogurt, pomegranate seeds, orange segments, and walnuts. Drizzle agave on top of the walnuts after each layer.
- Continue to layer the ingredients until your container is full. Garnish as you wish.