From the kitchen of One Perfect Bite...I wanted to share this simple recipe with you before the holiday this weekend, but time got away from me. Despite my best efforts, I fear I'll be a week or two late for the second coming if I don't get a better handle on my calendar. At any rate, these parfaits began life as a dessert that first appeared in Cooking Light magazine. I have since altered the recipe to suit my own needs and now serve it for breakfast or as part of a company brunch. I made them with a "blue" sauce this weekend, but if you substitute strawberries and raspberries for the blueberries and blackberries in the recipe below, you'll have a "red" sauce that is every bit as delicious as the original. These parfaits appeal to me because they are reasonably low in calories, and the use of Greek yogurt gives them enough protein to make an acceptable breakfast. Do try these. They are simple to make but they pack a real flavor punch that will get your day off to a great start. Here is how they are made.
Black and Blueberry Breakfast Parfaits...from the kitchen of One Perfect Bite inspired by Cooking Light
1 cup blueberries
1 cup blackberries
1/2 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon cornstarch (optional)
1 tablespoon butter
3 cups plain Greek yogurt
1) Combine blueberries, blackberries, water, sugar, and lemon juice in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low and gently boil for 10 minutes, or until sauce thickens to desired consistency. If you would like a thicker sauce, dissolve 1 teaspoon cornstarch in 1 tablespoon water and add mixture to sauce, bring again to a boil and stir until thickened. Stir in butter.
2) Spoon 3/4 cup yogurt into each of 4 bowls. Top each serving of yogurt with 1/4 cup warm sauce. Yield: 4 servings.
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