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YOGHURT PARFAIT BAR

YOGHURT-PARFAIT-BAR

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Description

Whenever we go away on vacation I look forward to breakfast. I love heading to the buffet and making myself a yoghurt bowl crammed with all my favorites… a selection of fruits, nuts and granola with a big drizzle of honey.

So when we have friends over for brunch I throw together a yoghurt bar. The key to a successful bar is variety. I throw everything

I am using berries and citrus because that is what’s in season now so I cannot add gorgeous tropical fruit. But go ahead and use mangos, kiwis, pineapple, peaches, figs and anything else you have that is juicy, sweet, ripe and in season.

I am serving it with Greek yoghurt but you can use a vanilla or fruity yoghurt instead. My famous granola just hits it out the park, but if you are rush substitute it with a good quality one from the store.

It’s all about presentation so have fun playing with different combos.

xxx Chef MM

YOGHURT PARFAIT BAR






US (Imperial)


Print Ingredients

2 x 35 oz tubs of Yoghurt – Greek, vanilla, fruit, dairy free

2 cups each of 3 assorted fruits- Citrus, berries, mango, pineapple, figs, peaches, kiwis etc…

3 cups MELISSA’S FAMOUS GRANOLA

Honey

Cinnamon



Instructions

Arrange all the ingredients into different sized glass jars. Serve alongside a stack of bowls and spoons.

SERVES 8-10





EU (Metric)


Print Ingredients

2 x 1 Kg tubs of Yoghurt – Greek, vanilla, fruit, dairy free

2 cups each of 3 assorted fruits- Citrus, berries, mango, pineapple, figs, peaches, kiwis etc…

3 cups MELISSA’S FAMOUS GRANOLA

Honey

Cinnamon



Instructions

Arrange all the ingredients into different sized glass jars. Serve alongside a stack of bowls and spoons.

SERVES 8-10




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