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Tuesday, June 30, 2015

Yogurt Cream & Berry Parfaits


I can't think of any seasonal produce I look forward to more than fresh, local, summer berries. The past couple years we have high-tailed it to our favorite local U-pick farm to pick Early Blue blueberries. They come on right as strawberries are ending, so we don't have to wait to keep up with our berry cravings. And blueberries continue right through the summer! Then the raspberries and blackberries and peaches, and then the apples and pears... I just... I like food.

In case you couldn't tell.

I watch Food Network a LOT. My son has a thing for Pioneer Woman, so we like to watch her together. Her and Cupcake Wars. Everyone else is watching these shows with their four-year-olds, right? We're not strange.

Moving on.


I saw this recipe on an episode of Pioneer Woman and instantly knew that it was fate for me to have this for my breakfast. We had everything needed already on hand, and it couldn't be easier, nor more delicious. Let me paint a picture for you, though, just in case the actual pictures aren't doing it for you:
Tart, creamy yogurt. Mix it with thick, heavenly cream (just because -- don't interrupt), sprinkle it with the caramel-y goodness that is brown sugar, layer it with sweet and tender summer berries. I mean. Come ON.
Blueberries and strawberries also make a great patriotic color combination, which makes this the perfect breakfast for the Fourth of July, though you could use any berries you prefer, or even cherries or peaches (Oh, good glory, I hadn't thought of peaches until I typed it just then, and now I'm going to have to eat this again tomorrow. With peaches. Oh darn.)

Are we on the same page yet?



Yogurt Cream & Berry Parfaits

Ingredients:
16 oz. plain, Greek yogurt - I used 2%
1/2 c. heavy cream
brown sugar to taste (not more than 1/4 c.)
4 c. berries of your choice (if using strawberries, slice them up into bite-size pieces)

Directions:
In a large bowl, whisk together yogurt and cream. Sprinkle generously with brown sugar and set aside. (If you're not eating for a while, set in the fridge to chill until ready to serve)
Wash and slice berries as needed.
When ready to serve, assemble parfaits: put some berries on the bottom of your vessel, top with a scoop of yogurt cream, then berries, then yogurt cream again.
Devour.

7 comments :

  1. Wow! Never would have thought to add the brown sugar on top - This looks simply delicious!

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  2. Yum!! These look so amazing!! Perfect for this summer heat wave. Excited to try.

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  3. Sounds like quite a treat!! I love local seasonal berries, too. We just picked some last weekend and will probably pick more in the next couple weeks! I freeze them for using later on!

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  4. I think most kids love cooking shows. My kids grew up watching the Food Network and Top Chef and still love cooking shows, especially competition shows. This looks delish! Great way to use fresh berries.

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  5. yum! this looks absolutely delish!

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  6. Great recipes. And HECK YES! on doing peaches on a second go. That's the American way.

    (And I think I accidentally posted this three times. Stupid Google. Or stupid me. Whichever.)

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