One of my favorite things for breakfast….. Uh, I mean one of my favorite “Healthy” things to have for breakfast are these yummy Greek yogurt, berry and granola parfait’s. (My most favorite would be a delicious French pastry and a Cappuccino!)
But seriously, these yogurt parfaits are super yummy.
The granola recipe, I found a few years back, in an issue of Food Network Magazine. I was reminded of it when a friend asked for my favorite granola recipe. Click on the link below for the recipe.
Coconut, Sour Cherry and Pistachio Granola
Once I have made the granola and let it cool, I then layer plain Greek yogurt (I like to use Fage) with a bit of honey added to it, fresh berries (raspberries and blueberries are my favorite but use whatever you like) and then top with the homemade granola.
These would be great served with Healthy Banana Blueberry Muffins (In a previous post).
I also use this granola in a cookie recipe from The Pioneer Woman, Ree Drummond. Click on the link below for cookie recipe.
I hope everyone had a wonderful Fourth of July!
Mine was uneventful, which is fine by me. My dog, on the other hand, was not impressed by all of the fireworks going off throughout the neighborhood. Once I peeled her off the ceiling and let her know we were not being ambushed, she began to relax.
Earlier in the day I found these giant blackberries and just had to bring some home.
They are the inspiration for my Bread Pudding Cups with Blackberries. I wanted to make a dessert that was simple and comforting ( like cobbler or shortcake) yet decadent. The combination of juicy blackberries in a rich bread custard, drizzled with a white chocolate sauce laced with limoncello, definitely fits the bill.
I can’t wait for you to taste it! Yum!
Summer Bread Pudding Cups with Blackberries and White Chocolate Limoncello Sauce:
- 7 cups cubed bread ( I used Croissants ) Brioche or Challah would be great as well
- 4 eggs, beaten
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice ( a blend of cinnamon, cloves, nutmeg, cardamom, lemon, allspice, ginger)
- 1 1/2 cups blackberries
Place bread cubes in a large bowl. In a mixing bowl whisk together remaining ingredients except blackberries. Pour mixture over bread cubes and toss to coat. Let soak for about 15 minutes.
Meanwhile preheat oven to 350 degrees. Place paper cups into a cupcake tin. Once bread has soaked fold in blackberries. Fill cups about 2/3 full with bread mixture making sure to get some blackberries in each cup. There will be a bit of leftover liquid in the bowl. Evenly disperse liquid in each cup.
Bake 350 degrees for 25-30 minutes.
Cool completely before serving. Drizzle with White Chocolate Limoncello Sauce and garnish with more blackberries.
White Chocolate Limoncello Sauce.
- 5 ounces good quality white chocolate chips
- 1/2 cup heavy cream
- 2 teaspoons Limoncello
- 1/2 teaspoon fresh lemon juice
Place chocolate chips in a bowl. Heat heavy cream just till boiling and remove from heat. Pour hot cream over chocolate and then whisk until melted and thoroughly blended. whisk in Limoncello ans lemon juice. let sauce cool a bit to thicken. Whisk again and pour over cooled bread pudding cups.
Summer has finally arrived in Portland. It is supposed to get in the triple digits today, which is unusual for this area. (not that anything about the weather here has been usual this year!)
That means folk’s here will be heading to the coast or the mountains to escape the heat. Portlander’s don’t do heat well.
So, time to pack up the cooler and go, but don’t forget to pack these Banana Blueberry Muffins.
These nutrition packed muffins are great for breakfast on the run or snacking on during those mountain hikes.
I like to cut them in half and slather on a bit of almond butter for an extra protein kick. But, they are also delicious on their own.
I found this recipes years ago in an issue of prevention magazine and has always been a favorite of mine.
Hope you enjoy as well.
Banana Blueberry Muffins:
- 1 1/2 cups rolled outs
- 1 cup whole wheat flour
- 1/2 cup ground flaxseed
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 3 bananas, mashed
- 1/2 cup skim milk
- 2 egg whites
- 2 tablespoons applesauce
- 1 teaspoon vanilla
- 1/2 cup fresh blueberries
Preheat oven to 400 degrees. Coat muffin cups with nonstick spray.
In a large bowl mix oats, flour, flaxseed, sugar, baking powder, baking soda and cinnamon. in a medium bowl mix bananas, milk, egg whites, applesauce and vanilla. Pour liquid mixture into flour mixture and stir to combine. Fold in blueberries
Spoon into muffin cups, filling them about 3/4 full. Bake 22 minutes, until golden brown. Let cool 5 mintues, then remove from cups to continue cooling.
Yields about 10 muffins.