alive logo

Rose Fruit Parfait


    To get the most benefit from delicious superfruits, eat them in their freshest state. Bursting with flavour, a mild splash of rosewater (available at specialty food stores) makes them even more sumptuous—don’t overdo it or it will overpower the flavours rather than enhance them. This recipe can be altered to use your favourite superfruits—just mix and match to your taste buds’ delight!


    1 cup (250 mL) strawberries
    1/4 tsp (1 mL) rosewater
    1 cup (250 mL) raspberries
    1 cup (250 mL) blackberries
    1 cup (250 mL) blueberries
    1 cup (250 mL) Balkan-style plain yogourt

    Wash and slice strawberries; mix with rosewater and set aside. Wash other berries and keep the varieties separate.

    In parfait glasses place 1 Tbsp (15 mL) of yogourt and cover with sliced strawberries. Cover with another tablespoon of yogourt, then alternate berries and yogourt to fill glass.

    Top with a blackberry and serve immediately. May also be refrigerated for up to 1 hour
    before serving.

    Serves 4.

    Each serving contains: 100 calories; 5 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 21 g carbohydrates; 6 g fibre; 49 mg sodium

    source: "Superfruits to the Rescue", alive #332, June 2010


    Rose Fruit Parfait




    SEE MORE »
    Fig and Goat Cheese Breakfast Flatbreads with Mint and Pumpkin Seeds

    Fig and Goat Cheese Breakfast Flatbreads with Mint and Pumpkin Seeds

    Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.