Breakfast Raspberry Parfait

April 16, 2014


Breakfast Raspberries Parfait
Another wonderful and simple recipe inspired by Donna Hay. Waking up to a blue-filled sky, like this morning’s, makes me feel alive and happy. Energized.​

 

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A crisp, chilly day, rather. Quite brisk for this time of year, but pleasant and inviting to have a refreshing, light, fruity raspberry parfait. Nothing complex to prepare. Muesli, yogurt, honey. We all have these ingredients in our pantries. Don’t we?

 

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While you have your coffee brewing or your espresso machine warming up to get that dark, intense, creamy espresso ready, divide the muesli into verrines or glasses, fold the yogurt and the raspberries you have previously mixed, and spoon over. Call everyone! Breakfast is served!

We are always looking for new breakfast combinations as a change of pace from baked pastries or eggs, and this is quite handy. It can get you to lunch time and you will not feel empty an hour later. It is very versatile and full of goodness. Tasty. This is a great parfait for the whole family. Little ones and us. Everyone eats the same. That’s our philosophy at home. That’s they way I grew up. So while you get ready to face a new day, prepare your parfait with any fruit combinations you like and this will set you off on the ‘perfect’ day. Enjoy with your little ones!
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Breakfast Raspberry Parfait
 
Total time
 
Inspired by Donna Hay.
:
: Breakfast
: American
Serves: 4
  • 1⅔ cups (250g) frozen raspberries
  • 500g thick natural yoghurt
  • 1 tablespoon icing (confectioner's) sugar
  • 1 cup (130g) toasted muesli
  • ⅓ cup (80ml) honey
  • frozen raspberries, extra, to serve
  1. Lightly crush the raspberries with a fork, fold through the yoghurt and icing sugar. Divide the muesli between 4 glasses. Top each with 1 tablespoon of honey. To serve, spoon over the yoghurt mixture, top with the extra raspberries and spoon over remaining honey. Serves 4.

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