Fruit Parfait

-




1 box of fresh strawberries,
1 box of mini green sweet baby grapes,
Container of peach yogurt (Use whatever flavor yogurt you enjoy best,I used peach)
1 jar of Nutella,
1 box of Granola cereal,
clear plastic cups
To do:
Wash and Cut the strawberries into half slices or strips.
Throw a few strawberries in each cup, Then throw in two Tablespoons of the peach yogurt. Cover the yogurt with granola cereal,  then throw in some grapes. Throw in two tablespoons of peach yogurt, then the granola cereal again, then the Strawberries. You keep doing this until you reach the top. One time its strawberries, then grapes. When you reach the top. Your last layer should be strawberries.... Throw 1/2 a teaspoon of Nutella right on top of the last layer of strawberries. Take a look at the pic attached for you to get an idea how its suppose to look.
Tip: When you throw in the layers, especially the yogurt. Try not to touch the inside of the cup so you don't get yogurt all over the cup. That way we can see the layers. I just dropped the two tsps. of yogurt in the cup.
This is a great healthy snack, and a good way to get in your fruit intake especially if you are a person who doesn't like fruits. It has your fruit, your smooth yogurt, a nice crunch from the granola and your dab of chocolate on top. 

From my kitchen to yours
Enjoy
This recipe was shared with me by my sister who can also really throw down in the kitchen :-)  She has an awesome blog about how to date God's way. 
Check it out when you get a chance

Comments

Post a Comment

Popular posts from this blog

Do you get a white ooze when cooking Salmon?

-
Image
Does your salmon often look like this when you cook it? Tried baking, frying, poaching it but this stuff keeps coming out? Quick tip: when cooking salmon it is common for a white sort of cream to come oozing out all around the fish. Though it does not affect the taste. It can be found to be annoying and not pretty. But I found the trick to solving this problem, it happens because salmon is an oily fish, there are many oils within the fish itself. When cooking all of these oils come out in the form of this white ooze, normally from my own experience, when this happens the fish tends to become dry. Because now all of that moisture and oils meant to keep the fish succulent and juicy was just taken out. I found a solution to this problem. To keep all the oils locked in, you need to dry out the surface of the fish.  Before seasoning drizzle a little bit of vinegar on the fish and rub it in well. Continue your seasoning process. You will see that your problem will be resolved. ...
Read more

Cuscus from CaboVerde

-
Image
Mommy Grandma Here is my beautiful mother and my grandmother both of whom I love dearly. Oh, yes. And look at my darling twin sister. My mirror, my look alike. which one am I? Do you know? Well my mom and grandma were  both born in Furna - Brava, Cape Verde also known for its portuguese name as CaboVerde. A portuguese speaking Island off of the coast of West Africa. Me in CapeVerde In CapeVerde just like in any other Country there are many traditional dishes such as 2 of the main ones. Cuscus - a breakfast bread and Cachupa- a heavy soup for lunch. These are 2 of my favorite Capeverdian foods along with others such as funginho, gigacida, and the list goes on. Cuscus is a breakfast food. For those of you who don't know what it is, its similar to a corn muffin or a corn type of bread. It is made fresh and eaten whilst hot off of the stove spread with loads of butter to melt nicely on top. I love eating this with my favorite rasberry tea. Some of you might hate i...
Read more

How do I make hominy corn porridge?

-
Image
Ingredients 2 cups hominy corn 1/2 cup evaporated milk 1 1/2 cups coconut milk 1/2 cup water 3/4 cup condensed milk 1/2 cup cornstarch 1/2 tsp nutmeg 2 tsp vanilla extract pinch salt How to make it: Soak hominy corn in water for a few hours or preferably overnight (If you are making this in a rush and don't have time to presoak your hominy corn. No problem it will just take a little longer to cook because soaking softens the corn.) Put your hominy corn in a pot with about 2 1/2 to 3 cups water and boil on medium high heat for about 30 minutes or until they are very soft that you can cut it with a knife or poke it with a fork. and the water is nearly gone Lower your heat to medium low and take half of your coconut milk and mix in the cornstarch to it until smooth. Put that in the pot as well as the rest of your coconut milk. It will automatically thicken your hominy corn mixture now add in nutmeg, vanilla evaporated milk and condensed milk. Bring to a light boil and...
Read more