Recipe courtesy of Mark Dissin
and
Tyler Florence
Lemon Yogurt Berry Swirl with Homemade Granola
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1679
- Total Fat
- 89
- Saturated Fat
- 8
- Carbohydrates
- 190
- Dietary Fiber
- 39
- Sugar
- 79
- Protein
- 53
- Cholesterol
- 3
- Sodium
- 250
- Total: 1 hr 15 min (includes cooling time)
- Active: 30 min
Ingredients
Granola:
4 cups oats (NOT quick-cook or instant)
11/2 cups whole almonds, shelled, but skin still on
1/2 cup flax seeds
1/2 cup light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup neutral cooking oil (canola)
1/4 cup honey
1 teaspoon vanilla extract
1 1/2 cups raisins or dried cranberries
1 cup diced dried apricots
1/2 cup dried banana slices
Berry Swirl:
3 cups mixed berries (any combination strawberries, blueberries, raspberries, blackberries) frozen
1/4 cup confectioners' sugar
1 lemon, juiced
Lemon Yogurt:
1 1/2 cups lowfat vanilla yogurt
1/2 teaspoon lemon zest
1 tablespoon lemon juice
Directions
- For the granola: Preheat oven to 300 degrees F. Mix oats, almonds, flax seeds, brown sugar, salt and cinnamon in a bowl. In a saucepan warm the oil and honey. Whisk in the vanilla extract. Pour the honey, oil, vanilla mixture over the oat mixture and mix gently, but well. Mix with spatula and eventually your hands. Spread out onto a sheet pan and bake for 40 minutes (stir after the first 20). Cool and break up any clumps. Mix in dried fruit.
- Yield: about 9 cups
- For the berry swirl: Add berries, lemon juice and confectioners' sugar in a pan over medium heat. Cook until the berries break down and mixture becomes syrupy, 10 to 12 minutes. Set aside to cool.
- For the lemon yogurt: Combine the yogurt, zest and juice in a mixing bowl and stir. To serve, set up glasses and layer with granola, yogurt and berries.