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Raspberry and Yogurt Parfaits with Granola Brittle

Ingredients

  • Granola Brittle
  • 1 cup (250 mL) rolled oats
  • 1/2 cup (125 mL) almonds, chopped
  • 1/2 cup (125 mL) sunflower seeds
  • 1/2 cup (125 mL) pumpkin seeds
  • 1 cup (250 mL) light brown sugar
  • 1/2 cup (125 mL) maple syrup
  • 1/2 cup (125 mL) fresh lemon juice
  • 1/4 tsp (3 mL) kosher salt
  • 1/4 cup (60 mL) cold butter
  • Parfait
  • 2 cups (500 mL) Danone Oikos Vanilla Greek Yogurt
  • 2 cups (500 mL) fresh, whole raspberries

Directions

Granola Brittle
1. Put oven rack in middle position and preheat oven to 350°F (180C)
2. Line two baking sheets, one with parchment and one with a nonstick liner
3. Spread oats, almonds, pumpkin and sunflower seeds in an even layer on the parchment lined baking sheet. Bake, stirring occasionally until oats are pale golden, about 10 minutes.
4. Cook brown sugar, maple syrup, lemon juice, and salt in a medium heavy saucepan over moderately high heat, stirring with a wooden spoon), until it registers 290°F (140C) on a thermometer, 8 to 10 minutes.
5. Stir in butter until melted (mixture will thicken and become opaque), then quickly add nut mixture and stir until coated well. Immediately pour onto the prepared baking sheet with the non-stick liner.
6. Spread out brittle as thin as possible.  Cool to room temperature, about 30 minutes. Break brittle into large pieces.

Assemble the Parfaits

1. Portion half the yogurt into four parfait cups, top with crumbled brittle and half of the raspberries. Top with remaining yogurt, raspberries and some nice shards of the remaining brittle.

Hint: You can substitute plain or non-fat Greek yogurt

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Related Recipes

Raspberry and Yogurt Parfaits with Granola Brittle

Ingredients

  • Granola Brittle
  • 1 cup (250 mL) rolled oats
  • 1/2 cup (125 mL) almonds, chopped
  • 1/2 cup (125 mL) sunflower seeds
  • 1/2 cup (125 mL) pumpkin seeds
  • 1 cup (250 mL) light brown sugar
  • 1/2 cup (125 mL) maple syrup
  • 1/2 cup (125 mL) fresh lemon juice
  • 1/4 tsp (3 mL) kosher salt
  • 1/4 cup (60 mL) cold butter
  • Parfait
  • 2 cups (500 mL) Danone Oikos Vanilla Greek Yogurt
  • 2 cups (500 mL) fresh, whole raspberries

Directions

Granola Brittle
1. Put oven rack in middle position and preheat oven to 350°F (180C)
2. Line two baking sheets, one with parchment and one with a nonstick liner
3. Spread oats, almonds, pumpkin and sunflower seeds in an even layer on the parchment lined baking sheet. Bake, stirring occasionally until oats are pale golden, about 10 minutes.
4. Cook brown sugar, maple syrup, lemon juice, and salt in a medium heavy saucepan over moderately high heat, stirring with a wooden spoon), until it registers 290°F (140C) on a thermometer, 8 to 10 minutes.
5. Stir in butter until melted (mixture will thicken and become opaque), then quickly add nut mixture and stir until coated well. Immediately pour onto the prepared baking sheet with the non-stick liner.
6. Spread out brittle as thin as possible.  Cool to room temperature, about 30 minutes. Break brittle into large pieces.

Assemble the Parfaits

1. Portion half the yogurt into four parfait cups, top with crumbled brittle and half of the raspberries. Top with remaining yogurt, raspberries and some nice shards of the remaining brittle.

Hint: You can substitute plain or non-fat Greek yogurt