As of now, I am slightly obsessed with parfaits. I’m not sure why it took me so long to discover them. I mean, I’ve had a McDonald’s parfait (sadly…and they are gross, surprise!) but I never really tried making my own. I’ve eaten yogurt with fruit on top, of course, but when you layer it all pretty-like in a glass cup with something crunchy like nuts or granola, it elevates it to an astounding level. Seriously. The flavor is twice as nice. Give it a shot.
I think the cranberry compote could fair with even less maple syrup. I’ve halved it from the original recipe but I might try just 2 tablespoons next time. I like a really tart cranberry. Even so, I absolutely loved this stuff. I think I’ll eat it atop vanilla ice cream, dollop it on my morning oatmeal, or maybe even spread it on my toast. Ooo, you know what? I might even replace my jello cranberry relish with this stuff on my Thanksgiving table, if Brad let’s me, that is.
Adapted from Family Bites
yogurt (1/2 cup?)
cranberry compote (1/4 cup?…recipe below)
toasted sliced almonds (2 T?) (But I think this parfait is even better made with this granola)
Layer the yogurt, cranberry, and almonds in whatever fashion you please. Eat immediately. Let out a contented sigh.
2 cups cranberries, fresh or frozen
1/4 cup maple syrup
1/2 t orange zest
1/2 t vanilla extract
In a small sauce pan, simmer the cranberries, syrup, and orange zest for 20 to 30 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Cool and refrigerate.
Yield: about 1 1/4 cups compote