Mother's Day Spring Parfait
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tbsp custard powder 1 tbsp sugar 1/2 cup of whole milk, divided1 tsp vanilla1/4 tsp grated lemon zest---150 g fresh (or frozen, thawed, juices reserved) mango, cubed small1/2 cup fresh (or frozen, thawed, juices reserved) blueberries2 tbsp water1 tbsp honey1 tbsp brown sugar1 tbsp cornstarch3 tbsp cold water (or reserved fruit thawing juices)---1 1/4 cups rolled oats3 tbsp honey2 tbsp water1/4 tsp vanilla1 tsp canola oil (if needed, included in NI)
For Custard Base
Combine powder, sugar and 1 tbsp of milk to a paste in saucepan, add remaining milk and heat to just under the boil. Cook 5 minutes or until thickened, stirring, then remove from heat and let cool 2 minutes. Stir in the vanilla and lemon zest and chill before serving.
Can be made 1-2 days in advance.
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For Compote
Combine the fruit, 2 tbsp water, honey and brown sugar in a small saucepan, bring to a simmer and cook 6-8 minutes, stirring frequently, until the fruit begins to break down.
Whisk together cornstarch and water (or juice) in a small dish until smooth.
Stir the slurry into the cooking mixture and simmer, stirring for 1-2 minutes until thick and the fruit is coated.
Can be used warm over pancakes and waffles, for this parfait cool completely.
Can be made up to 5 days in advance.
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For Granola Topping
Preheat oven to 275F. Line a baking sheet with parchment.
Combine all ingredients in a small mixing bowl - I find tossing and mixing by hand works best - until everything is evenly coated.
Spread evenly on the lined sheet, as close to one layer as possible.
Bake for 20 minutes, then rotate the pan in the oven. Bake a further 10-15 minutes, or until the oats are crispy, toasted and mostly dry.
Cool completely on sheet, then stir to get the clusters.
Store in an airtight tin. Can be made up to 10 days in advance.
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Assembly
Layer an even smount of custard on the bottom of each serving dish.
Top with a generous amount of fruit, then add equal amounts of granola to the top of each dish.
Serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Combine powder, sugar and 1 tbsp of milk to a paste in saucepan, add remaining milk and heat to just under the boil. Cook 5 minutes or until thickened, stirring, then remove from heat and let cool 2 minutes. Stir in the vanilla and lemon zest and chill before serving.
Can be made 1-2 days in advance.
---
For Compote
Combine the fruit, 2 tbsp water, honey and brown sugar in a small saucepan, bring to a simmer and cook 6-8 minutes, stirring frequently, until the fruit begins to break down.
Whisk together cornstarch and water (or juice) in a small dish until smooth.
Stir the slurry into the cooking mixture and simmer, stirring for 1-2 minutes until thick and the fruit is coated.
Can be used warm over pancakes and waffles, for this parfait cool completely.
Can be made up to 5 days in advance.
---
For Granola Topping
Preheat oven to 275F. Line a baking sheet with parchment.
Combine all ingredients in a small mixing bowl - I find tossing and mixing by hand works best - until everything is evenly coated.
Spread evenly on the lined sheet, as close to one layer as possible.
Bake for 20 minutes, then rotate the pan in the oven. Bake a further 10-15 minutes, or until the oats are crispy, toasted and mostly dry.
Cool completely on sheet, then stir to get the clusters.
Store in an airtight tin. Can be made up to 10 days in advance.
---
Assembly
Layer an even smount of custard on the bottom of each serving dish.
Top with a generous amount of fruit, then add equal amounts of granola to the top of each dish.
Serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 550.9
- Total Fat: 7.8 g
- Cholesterol: 6.1 mg
- Sodium: 535.7 mg
- Total Carbs: 115.2 g
- Dietary Fiber: 7.9 g
- Protein: 10.5 g
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