the taste of summer
Growing up I was one of those kids that preferred savory over sweet any day. Omelettes for breakfast before school happened rarely, but when they did, it was always a nice surprise. Snacks were the salty variety and on very seldom occasion would I feel the urge to ask for something confectionary.
I would say it wasn’t until my year at St. Andrews that I grew fond of the sweeter notes in food. Fruit replaced crackers, porridge with honey replaced omelettes, and afternoons were adorned with cakes and biscuits. I continued on the trend even when I was home before moving to London. Weekends became days of baking and morning brunches included muddled berries in syrups and lots and lots of scones.
So I guess it only seemed appropriate that when it came time to making a berry parfait, the sweet juice of the apple in the yogurt and the addition of the berry sauce seemed just the right thing to do to a newly converted sweettooth. A berry parfait is perfect for breakfast or top with a bit of chooclate to make it indulgent. I like to sneak in chia and hemp seeds in my berry parfait to get the most out of the meal.
Serves 2
Very Berry Parfait
ingredients
- 2 cups yoghurt
- 1/2 apple, grated
- 2 cup berries
- 1 tbs maple syrup
- 1 tbs water
- 1 cup granola, unsweeted
- chopped nuts, optional
- chopped dark chocolate, optional
- seeds, optional
method
In a saucepan over high heat, add the berries and water and let it simmer. Bring the heat down to medium and let the berries disintegrate and stir occassionally. It will start turning into a sauce. Add the maple syrup and continue stirring until you’ve got a berry syrup with berry chunks.
Divide the yoghurt between two bowls. Stir in the grated apple. Add the berries mixture, top with granola, finish off with dark chocolate and/or nuts if you’d like.
Are you a berry parfait fan?
