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Healthy Yogurt Parfait
By Thrive Life · 4 servings
30m prep time
cook time
by Todd Leonard CEC
Print recipe
Ingredients
- 2 c Greek Yogurt
- 3/4 c THRIVE Strawberry Slices rehydrated
- 3/4 c THRIVE Banana Slices crushed and rehydrated
- 3/4 c THRIVE Blueberries rehydrated
- 1 c Healthy granola (recipe below)
- 1 c Water to reconstitute the fruit
- Granola
- 3 c Quick Oats
- 1/3 c Macadamia Nuts
- 1/3 c Flax Seed
- 1/2 c Coconut Flakes
- 1/2 c Pepitas or sunflower seeds
- 2 tbsp Maple Syrup
- 1 Tbsp Coconut Oil
- 1/2 c THRIVE Honey Crystals
- 1/2 tsp Cinnamon
- 1/2 tsp Pure Vanilla Powder
- 1/2 c Water
- Coconut milk whipped topping
- 1 15 oz can coconut milk
- 1/2 tsp. Pure Vanilla Powder
- 1 tsp Unflavored gelatin powder
- 2 tbsp. Powdered Sugar can substitute agave, honey or maple syrup
Directions
- Add fruit with the 1 cup water and agave and stir well, refrigerate to chill and marinate.
- For granola: measure oats, nuts, seeds and coconut in bowl and set aside.
- In small saucepan, combine maple syrup, coconut oil, honey, water, cinnamon and vanilla powder.
- Heat until boils and thickens slightly.
- Pour mixture over oat mixture and stir together until combined.
- Spread onto greased cookie sheet and bake at 350 F for about 15-20 minutes., or until golden brown.
- Stirring 2-3 times while cooking for even browning.
- Cool before adding to parfait. (you will have left over granola to use as desired)
- For coconut milk whipped topping:
- Chill coconut milk in fridge for at least 2 hours.
- Turn can upside down and open.
- Drain watery liquid off and use to bloom the gelatin.
- Add the coconut water with the gelatin and heat until dissolved.
- Take solid milk and remaining ingredients and whip in chilled bowl until thickened ( about 10 minutes)
- Whip in slightly cooled gelatin - set aside and refrigerate
- Assembly:
- In parfait glass, layer the yogurt, fruit and granola (reserving a bit for garnish ) until glass is filled.
- Top with coconut milk whipped topping and remaining granola.