Tropical Fruit Parfait with Honey-Ginger Drizzle and Gingersnap Granola
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 705
- Total Fat
- 22
- Saturated Fat
- 10
- Carbohydrates
- 113
- Dietary Fiber
- 14
- Sugar
- 53
- Protein
- 22
- Cholesterol
- 20
- Sodium
- 74
- Total: 40 min
- Active: 35 min
Ingredients
Parfait:
1/2 cup honey
One 1-inch piece fresh ginger, peeled
1 1/2 cups plain Greek yogurt
2 kiwis, peeled and chopped
1 mango, peeled and cubed
1 papaya, peeled and cubed
Granola:
3 cups quick-cooking oats
2 tablespoons unsalted butter
1/4 cup maple syrup
2 tablespoons brown sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
Pinch ground allspice
Pinch salt
1/2 cup sliced almonds
1/2 cup shredded coconut
Directions
Special equipment:
6 small wide-mouthed glasses, such as champagne coupes, or parfait glasses- For the parfait: Add the honey, ginger and 1/2 cup water to a small saucepan. Bring to a boil, stirring to dissolve the honey. Remove from the heat and let cool a bit.
- Remove the ginger and mix half of the syrup into the Greek yogurt; reserve the rest for drizzling on the fruit.
- Divide the kiwis, mangoes and papayas among 6 small wide-mouthed glasses or parfait glasses. Drizzle with the reserved syrup. Top each serving with a dollop of yogurt.
- For the granola: Toast the oats in a nonstick skillet over medium heat until light brown, about 3 minutes. Transfer to a baking sheet.
- In the same skillet, melt the butter with the maple syrup, brown sugar, ginger, cinnamon, allspice and salt. Add the oats back to the skillet along with the almonds and coconut; toss to coat. Serve the granola over the parfaits.