MuskogeePhoenix.com, Muskogee, OK

Features

March 25, 2014

Breakfast recipes to used in spring

(Continued)

Pioneer Woman Cooks Fruit

Parfaits

1 8-ounce container Greek yogurt

1/2 cup heavy whipping cream

1 teaspoon vanilla

1/2 cup packed brown sugar

Assorted fruits — blueberries, raspberries, strawberries


Place yogurt in the bottom of a small bowl. Add cream and vanilla, blending well. Smooth out mixture and cover with the brown sugar. Set in the fridge for about 20 minutes until sugar is dissolving. In small individual parfait cups, wine goblets, ramekins or whatever you want to use, put a dollop of yogurt mixture (be careful to keep the distinctive sugar swirls) followed by fruit layer, then yogurt, then fruit, and top with yogurt. Source: Pioneer Woman Cooks: A Year of Holidays, Mother’s Day Brunch.

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