roasted strawberry toasted coconut yogurt parfaits

by Cait on July 30, 2012

So, as some of you may or may not know, I have a small obsession with breakfast parfaits.

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But I did something the other day that sort of changed the game for me.

After grilling strawberries this weekend, I realized just how wonderful warm strawberries are.  Which then got my wheels turning about what to do with the rest of the batch I had sitting in my fridge.

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And then something amazing happened.

Not “amazing” as in tumbling over a vault, flying two feet in the air, contorting my body in all sorts of crazy ways and then sticking a perfect landing.

No.  My ‘stint’ with gymnastics lasted about 3 years until I went through a 5 inch growth spurt and was suddenly not as in demand as I once was.

I think I can still do a backflip though….so…there’s that.

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Anyway.

roasted the strawberries.

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Backflip be damned.  If this were the food olympics, I think I’d at least have a fighting chance at that podium.

Especially if “Make Something Ridiculously Easy but Amazingly Delicious” were an event.

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Guys.  Be excited!

This made all the difference.  It seriously takes parfaits to the next level.  I have yet to try an un-roasted strawberry parfait since this…but I’m guessing it’s not going to be as good.

Roasted Strawberry Toasted Coconut Yogurt Parfaits

Makes 2 servings

Ingredients:

  • 2 6 oz. servings of non-fat plain Greek Yogurt (I used Chobani), divided
  • 6 tbsp. shredded coconut (or more depending on how much you want the flavor to come through!)
  • 1 pint of strawberries, hulled and halved
  • 1/2 tbsp. honey
  • 1 cup favorite granola
Directions:
  1. Preheat the oven to 350 degrees.
  2. Add strawberries into a mixing bowl and pour honey over them, mixing with your hands to fully coat the berries in the honey.
  3. Line a baking sheet with parchment paper and lay strawberries on it in a single layer.  Bake for 20 minutes.
  4. Meanwhile, line another baking sheet with parchment paper and add 6 tbsp. shredded coconut.  Bake, keeping a close eye and stirring occasionally for 3 minutes (or until coconut just begins to brown).  Remove from oven and combine 3 tbsp. with 6 oz. yogurt and the other 3 tbsp. with the remaining 6 oz.  Set aside.
  5. When strawberries are done roasting, begin to assemble your parfait.  Add a layer of the toasted coconut yogurt, top with granola, roasted strawberries, granola, yogurt and roasted strawberries (or order of your choice).  Top with a spoonful of syrup from the pan of roasted strawberries and serve!
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