Cherry Parfait Crunch the Editors of Publications International, Ltd.
Makes 4 servings
|3/4||pound dark or light sweet cherries|
|1/2||cup unsweetened apple juice|
|1/4||teaspoon ground cinnamon|
|Dash ground nutmeg|
|1/3||cup natural wheat and barley cereal|
|2||tablespoons chopped toasted almonds|
|2||cups vanilla nonfat yogurt|
- Remove stems and pits from cherries; cut into halves (about 2-1/4 cups). Combine cherries, apple juice, cinnamon and nutmeg in small saucepan. Cook and stir over medium heat 5 minutes or until cherries begin to soften.
- Combine cornstarch and water in small cup until smooth; stir into saucepan. Cook and stir over high heat until mixture boils and thickens slightly. Let cool 10 minutes; refrigerate, covered, until chilled.
- Combine cereal and almonds in small cup. Layer half of cherry mixture, half of yogurt and half of cereal mixture in four 10-ounce wine or parfait glasses; repeat layers.
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||17 %|
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