Fresh Summer Fruit Parfait
The Washington Post, July 2, 2008
$30 Picnic for Two
- Cuisine: American
- Course: Dessert
- Features: Fast, Kid-Friendly
Summary:
The fruit can be purchased from a salad bar; serving this simple dessert in wineglasses adds an elegant touch.
2 servings
Ingredients:
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons honey
- 1 cup blueberries, a few reserved for garnish
- 1 cup sliced fresh peaches, a few reserved for garnish
- 1 6-ounce carton low-fat vanilla yogurt
- 2 tablespoons granola (from the salad bar)
Directions:
Combine the lemon juice and honey in a medium container; mix well. Add the fruit and toss lightly to coat. Cover and refrigerate until ready to use.
When ready to serve, reserve a few pieces of the dressed fruit for a garnish. Divide half of the remaining fruit between individual containers (preferably wineglasses), then use half of the yogurt to layer on top of the fruit; use half of the granola to sprinkle a third layer. Repeat with the remaining fruit, yogurt and granola. Top with the reserved pieces of fruit.
Recipe Source:
From chef Kevin Mesiah of Seafoodie in Reston.
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
(Julia Ewan - The Washington Post)
© The Washington Post Company
