Breakfast Parfaits with Fig Compote
- Level: Intermediate
- Yield: 6 parfaits
-
- Nutritional Analysis
- Per Serving
- Calories
- 563
- Total Fat
- 10 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 6 milligrams
- Sodium
- 209 milligrams
- Carbohydrates
- 110 grams
- Dietary Fiber
- 13 grams
- Protein
- 17 grams
- Sugar
- 85 grams
- Total: 1 hr 30 min (includes cooling time)
- Active: 45 min
Ingredients
1/2 cup blackberries
1/2 cup blueberries
1/2 cup thinly sliced strawberries
1 cup plus 2 tablespoons Fig Compote, recipe follows
3 cups 2% Greek yogurt
3/4 cup Fruit-and-Nut Trail Mix, recipe follows
Fig Compote:
3 cups fresh black mission figs (about 20 ounces), roughly chopped
1/2 cup coconut sugar
2 tablespoons white wine vinegar
1 tablespoon orange zest
1/2 cup freshly squeezed orange juice (from about 2 oranges)
1 teaspoon ground cinnamon
Kosher salt
1 tablespoon honey
Fruit-and-Nut Trail Mix:
3 cups walnuts (about 12 ounces)
2 cups cashews with sea salt (about 10 ounces)
1 cup coconut flakes
1/2 cup pepitas (about 2 1/2 ounces)
2 tablespoons melted coconut oil
Kosher salt
1/2 cup banana chips
1/2 cup goji berries
1/2 cup chopped dried pineapple
1/4 cup carob chips, optional
Directions
- Mix together the blackberries, blueberries and strawberries in a bowl. Put 2 tablespoons Fig Compote in the bottom of six parfait glass. Top with 1/4 cup yogurt, followed by 1/4 cup of the mixed berries. Add another layer of yogurt, and then top with 1 tablespoon Fig Compote and 2 tablespoons Fruit-and-Nut Trail Mix. Serve immediately.
Fig Compote:
- Combine the figs, sugar, vinegar, orange zest and juice, cinnamon and 3/4 teaspoon salt in a medium pot over medium-high heat; bring to a boil. Begin to break down the figs with a potato masher or the edge of a wooden spoon. Continue to boil until the compote has thickened enough to resemble a chutney and a wooden spoon drawn through the mixture leaves a track behind it, 5 to 6 minutes. Remove from the heat and let cool completely, about 15 minutes.
- Stir in the honey and season with salt. Store in an airtight container in the refrigerator for up to 2 weeks.
Fruit-and-Nut Trail Mix:
- Preheat the oven to 375 degrees F.
- Combine the walnuts, cashews, coconut flakes and pepitas in a large bowl; toss with the coconut oil and some salt. Spread the mixture evenly onto a baking sheet. Bake until toasted and fragrant, 10 minutes. Let cool completely, at least 20 minutes.
- Mix in the banana chips, goji berries and dried pineapple. Stir in the carob chips if you want a bit of "chocolate" with your trail mix! Serve immediately or store in an airtight container at room temperature.