Saturday, May 06, 2006

Yum, yum

Last weekend, I hosted a brunch at my place and this was the menu: spinach salad with cucumbers, tomatoes and olives; rice salad with chick peas and lemon dressing; red onion and goat cheese stuffed pastries; and for dessert, yogurt parfaits.

The yogurt parfaits were a big hit, and they're incredibly simple to make, low in fat, and perfect for the hot summer months ahead. It's best to make these at least 4-8 hours ahead of when you'll need them, so the flavors blend nicely. And for presentation's sake, I used wine glasses so the different layers could be seen easier.

Yogurt parfaits (serves 4)

1 package frozen fruit -- any variety
1 container vanilla yogurt

Spoon 1 tablespoon of yogurt into wine glass. Spoon 1 tablespoon fruit on top of yogurt. Continue to layer until wine glass is full. Seal with Saran wrap and refrigerate.


Don't thaw the fruit out before spooning into the parfait. The fruit will melt in the fridge and the juices will mix in with the yogurt. No additional sweetner is required.

I used two different types of frozen fruit -- mixed berries and then a mix of strawberries, papaya and mango -- and both worked equally well. It really depends on personal taste.

I'm not a big fan of low-fat foods in general, but in this case, I used non-fat yogurt, and it didn't taste as if something were missing.

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