I first enjoyed a breakfast parfait at a buffet breakfast on Fathers Day a few years ago.
Until then, I was a savoury breakfast kinda person, and the whole yoghurt/cereal/fruit thing just did not appeal to me.
I'm also not a fan of crunchy cereal...a strange quirk left over from my childhood when I got a Sugar Frostie (sort of like a Corn Flake but crusted in white sugar, long since relegated to the unhealthy pile and outlawed!), caught in my throat. It lodged there and I had to cough it up, tearing the tender lining of my throat in the process. Since that day, I cannot eat crunchy cereal. It must be soggy...sounds vile, I know, but that's the way I like it.
Muesli and other cereals just make my stomach curdle anyway and milk in the morning? Forget it.
This of course leads to limited breakfast selections such as toast, eggs, or leftover casserole. Nothing wrong with that but not the best approach for weight loss!
This little parfait is sweet without being sugary, is light and healthy, and can be enjoyed with any kind of cereal in the layers. These days I prefer a light untoasted natural gluten free muesli. In fact, I believe the other reason I harbour an aversion to cereal, is that I have a gluten sensitivity. Since changing over with my daughter to a gluten free diet, I feel fantastic!
You can also do these in little containers with secure lids or a recycled jar to take as a breakfast on the go when you're in a hurry. Don't forget a spoon!
So you need:
A small glass for serving...I do mine 3 at a time in a small wine glass
Muesli or cereal
Natural yoghurt...I make my own, using the method listed in my Labna recipe
Cinnamon sugar...make your own by combining a cup of caster sugar with a teaspoon of cinnamon
Tinned fruit in it's own juice
Now I just layer muesli, a drizzle of the juice from the fruit tin (only coz I like it soggy..skip this part if you prefer crunchy cereal), then some fruit and a layer of yoghurt. Mine is the thick Greek Style yoghurt...yum! Then a small sprinkle (around half a teaspoon) of the cinnamon sugar. Repeat the layers, finishing with a decorative sprinkle of the cinnamon sugar on top.
Cover with cling wrap and store in the refrigerator.
I like to make these at least the night before, and I actually prefer them when they've had a day or three in the fridge. I garnish them with whatever fresh fruit I have on hand, sometimes even an ultra sweet sun kissed strawberry from my own back yard.
MMM..mmmmmmmmm....yum, yum and YUM!
