Popped Amaranth and Yogurt Parfaits
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Serves 2 (serving size: 1 parfait)
Here’s a sweet and simple protein-rich breakfast for two. Yogurt parfaits always look beautiful but couldn’t be easier to put together. Each bite yields creamy, crunchy, sweetness that will make this breakfast dish a new favorite any time of day. Make these on a lazy weekend morning and enjoy with your loved one or assemble these just before heading to work, and then enjoy at your desk. Don’t make the parfaits too far ahead (like the night before) because the popped grains may get soggy. Use any fruits you like or what you have on-hand—in summertime, we go for peaches and blackberries.
- 1 large pink or ruby red grapefruit
- 1/2 cup pomegranate arils
- 1 cup plain 2% reduced-fat Greek yogurt
- 1 tablespoon honey
- 1 cup Popped Amaranth
- Calories 268
- Fat 4.3g
- Satfat 1.9g
- Monofat 0.4g
- Polyfat 0.6g
- Protein 14g
- Carbohydrate 47g
- Fiber 5g
- Sugars 31g
- Est. added sugars 9g
- Cholesterol 8mg
- Iron 2mg
- Sodium 40mg
- Calcium 131mg
How to Make It
Peel and section grapefruit. Combine grapefruit and pomegranate.
Combine yogurt and honey, stirring well. Spoon 1/4 cup yogurt mixture in bottom of 2 (8-ounce) jars or glasses; top each serving with 1/4 cup Popped Amaranth and one-fourth of grapefruit mixture. Repeat layers with yogurt mixture, Popped Amaranth, and grapefruit mixture.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice