Yogurt Parfaits in Mason Jar
Prepare ahead for breakfast or lunch – sweet and savory jars to grab and go!
For Breakfast Parfait with Apples and Grapes, you need:
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8-ounce Greek yogurt
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1 Gala or Fuji Apple, grated with skin
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2 tablespoon honey or Agave
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½ teaspoon cinnamon powder
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2 cups red or green grapes, quartered
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Salted Pistachio or slivered almonds
Mix the yogurt, grated apple, honey and cinnamon. Set aside.
To Assemble: Take a mason jar. Layer with 3/4 inch of yogurt in the jar, next goes the grapes, repeat the yogurt and grapes and final layer of yogurt. Sprinkle the nuts of your choice to garnish. Refrigerate and enjoy later.
For Breakfast Parfait with Berries and Granola, you need:
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8-ounce Greek yogurt
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2 tablespoon honey or Agave
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2 tablespoon sour cream
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1 teaspoon vanilla
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2 cups of mixed berries of your choice
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Granola with slivered almonds
Mix the yogurt, honey, sour cream and vanilla. Set aside.
To Assemble: Take a mason jar. Layer with 3/4 inch of yogurt in the jar, next goes the berries, repeat the yogurt and berries and final layer of yogurt. Sprinkle the top with granola. Refrigerate and enjoy later.
For Savory Parfait, you will need:
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3 cups Greek yogurt
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1 cup cooked garbanzo beans
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1 English cucumber - grated
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1 medium size beetroot - grated (raw)
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2 tablespoon Tahini Paste (or peanut butter)
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¼ teaspoon red chili powder (or cayenne powder)
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¼ teaspoon turmeric
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¼ teaspoon cumin powder
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½ cup chopped cilantro (or parsley or dill)
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3 tablespoon toasted pistachios
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1 tablespoon fennel seeds
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Olive Oil
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Fresh Lemon Juice (or red wine vinegar)
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Salt
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Pepper
Need three mixing jars.
In the first mixing bowl, take the garbanzo beans, 2 tablespoon lemon juice, tahini paste, red chili powder, turmeric, salt and pepper to taste. Mix well and set aside.
In the second bowl, take the cucumber, 2 tablespoon lemon juice, cilantro, salt and pepper. Mix well and set aside.
In the third bowl, take the beetroot, cumin, cilantro, olive oil, salt and pepper. Mix well and set aside.
To Assemble:
Take a mason jar. Layer with 3/4 inch of yogurt in the jar, next goes a couple of spoons of the beetroot
mixture. Repeat with the layer of yogurt and add a couple of spoons of the garbanzo beans. Add another layer of yogurt and finish with the cucumber mixture. Sprinkle with pistachios and fennel seeds. Refrigerate and enjoy later for lunch!
[Makes 3 -4 servings each]
