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Brookfarm Muesli Parfait

These breakfast parfaits are packed full of seasonal fruits and tasty macadamia nuts for a quick and delicious morning treat.

Brookfarm Muesli Parfait

Serves 10-15 depending on serving glass size

Ingredients

Rhubarb Strawberry compote:

250g/oz dark palm sugar

7500g/oz fresh rhubarb stalks chopped into approx 3cm chunks

500g/oz fresh strawberries, hulled and halved

1 tsp butter

Vanilla Honey Infused Yoghurt:

800g  natural yoghurt

2/3 tsp organic vanilla powder

4 tblsp dark honey

250g/9oz Brookfarm Toasted Macadamia Muesli (you could substitute the Gluten Free)

Method

To make rhubarb strawberry compote, place rhubarb and palm sugar in covered saucepan on low heat with 1 tablespoon water and bring to low simmer. Cook with lid on for 10 minutes or until rhubarb is tender but still retains it’s shape. Add strawberries and cook for further 10 minutes on low heat with lid on. Remove from heat and set aside to cool

To make vanilla honey infused yoghurt, add honey and vanilla powder to yoghurt. Stir through gently with fork. Return to fridge to set for 15 mins.

In glasses wide enough for good spoon access layer compote, yoghurt and muesli with 1 tablespoon compote, 1 tablespoon yoghurt, 1 tablespoon muesli and  repeat layers until glass is full  finishing with muesli layer on top.

Serve straight away or prepare up to 20 mins prior to serving.

This recipes uses Brookfarm Gluten Free Macadamia Muesli or Brookfarm Toasted Macadamia Muesli.

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