Raspberry Yogurt Parfait with Housemade Granola

Serves: 
1 portion

A great option for breakfast or an afternoon snack, this parfait features granola made with honey, oatmeal, almonds and pecans, as well as raspberry yogurt, raspberry preserves and low-fat vanilla yogurt.

Ingredients

Housemade Granola
Yield: 21/4 pounds
2 tbsp. + 2 tsp. honey, local if possible
1⁄3 cup + 2 tsp. local maple syrup, grade B
1 tbsp. canola oil
9 oz. oatmeal
11⁄4 cups blanched, sliced almonds
1⁄2 heaping cup fancy pecans
1⁄2 cup walnut pieces
2 oz. sweetened coconut flakes
3 oz. brown sugar
1⁄4 tsp. salt
51⁄4 oz. raisins
4 oz. dried cranberries

61⁄2 oz. low-fat vanilla yogurt
1 oz. raspberry preserves
43⁄4 oz. raspberry yogurt
2 oz. Housemade Granola (recipe above) 

Steps

1. To make Housemade Granola: Combine honey, maple syrup and oil. Separately, mix oatmeal, nuts, coconut, brown sugar and salt.

2. Add both blends to mixer, and combine until well mixed. Spread onto sheet pans. Bake in 250°F oven for 60 to 75 minutes, stirring gently every 15 minutes.

3. Cool. Mix in raisins and cranberries.

4. Pack granola separately. Refrigerate at 40°F or lower.

5. To make parfait, add vanilla yogurt, raspberry filling and raspberry yogurt to 12-oz. tumbler. Add 2 oz. Housemade Granola.

Recipe by University of Connecticut, Storrs, Conn.

More From FoodService Director

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources