Fresh Summer Fruit Parfait

The Washington Post, July 2, 2008

• • 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.

207 calories, 3g fat, 1g saturated fat, 4mg cholesterol, 59mg sodium, 41g carbohydrates, 4g dietary fiber, n/a sugar, 7g protein.