Honeyed Grapefruit & Yoghurt Parfait
Wednesday, May 2014This pretty breakfast parfait is deliciously balanced with creamy yoghurt, toasty coconut, crunchy amaranth and sweet honey. Pure perfection! Or is that ‘parfaition’…? The amaranth is a great source of protein and amino acids, and a crunchy escape from the muesli rut you might have found yourself stuck in. A tasty and nutritious breakfast option that looks cute to boot!
- ½ cup wide-flake unsweetened coconut
- 1 grapefruit
- 1 cup plain low-fat greek yoghurt
- ¼ cup raw amaranth
- 4 teaspoons honey
- Preheat the oven to 180° and toast the coconut for about 5-7 minutes, or until golden brown and fragrant.
- Segment the grapefruit. Trim off the top and bottom of the grapefruit so each end is flat. Place the edge of a sharp knife just inside the border where
the pith meets the pulp and slice down and out, following the shape of the fruit. Repeat until the grapefruit is peeled. Then gently cut the segments
of fruit with a sharp knife by slicing towards the core as close as possible to the membranes that separate the segments. Set segments aside.
- To toast the amaranth, pour the dry grains (don't rinse) into a dry pan. Use a taller pan than you think you need as they have a tendency to jump as
they pop. Set the pan over medium-high heat until they gently pop, which usually takes about 3 to 5 minutes. The grains won't grow in size, but
they'll turn white like tiny beads of popcorn. Because of their small size, they can burn quickly so be sure to watch the pan closely. It's inevitable
that not every single grain will pop, and if you wait for them to do so, you'll likely burn the brunt of them. If most of them have popped and
some remain golden brown, call it quits and pull the pan off the heat.
- To assemble parfaits, find two glasses. Spoon 1/4 cup yogurt into the bottom of each class. Top with a few segments grapefruit, 1 tablespoon popped amaranth, 1 1/2 tablespoons toasted coconut and 1 teaspoon honey. Repeat to create another layer. Top with any remaining slices of grapefruit, and sprinkle any remaining coconut on top.