A few weeks ago my sister Jo Ann came to Washington, DC to visit her daughter’s family and see some National Mall sites. She stayed with me for a few days and we went traipsing around the capital. Right place, right time, we happened on the Supreme Court’s last day in session. It was a thrill for us, both first-timers to the court, to sit in audience while they announced decisions. Defending their course of action or rebutting the final decision accorded us the opportunity to relish prime experience with the sitting judges in all their regalia, pomp and circumstance. It was memorable.
We started our morning with an easy fruit parfait for breakfast. Elegant and colorful, it’s as easy as toasting bread or arranging cold cereal and fruit on the table but fancy enough to wow a guest. But who wants to wait until they have guests around to enjoy this delicious combination. Responsible eating but so scrumptious, it doesn’t taste responsible and you don’t even need a fancy parfait glass. It’s a feast for the eyes and a sensory banquet from the creamy tangy yogurt to the fresh fruit plus the crunchy sweet granola.
1/2 cup Nut Granola
1 small Banana, sliced
1/2 cup fresh Blueberries
1. In an ‘on the rocks’ size glass or similar serving dish, scoop out half the yogurt into the dishes. Add half the granola, bananas and blueberries. Repeat.
2. Serve for a quick breakfast, brunch dish or energy snack.
Greek Yogurt—To make your own Greek Yogurt, line a fine sieve with cheese cloth or a paper towel and scoop in the yogurt. Position it over a bowl and let set in the fridge overnight. In the morning, pour off the liquid below and enjoy thick and rich yogurt in the parfait.
• Make this parfait into a dessert by adding 2 tablespoons of honey and a dash of orange zest to the yogurt before building the dish.
• Try vanilla or other fruit flavored yogurt.
• Exchange blueberries and bananas for strawberries, raspberries, peaches, mangos or blackberries.
• Use thawed frozen berries.
sauces over under and through