Recipe: Apricot Mango Parfait Crunch

Chopped macadamia nuts and bananas add to the tropical flavors in this healthy parfait made with our Apricot Mango Goat Milk Yogurt.

Apricot Mango Parfait Crunch

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By Published:

  • Yield: 1 (1 Servings)
  • Prep:

Colorful, elegant, and simple to make; parfaits are like little edible craft projects. We love using Erewhon Organic Crispy Brown Rice Cereal for the extra crunch layer in this gluten-free parfait. This tropical tasting recipe was developed by Sharon Bice. All ingredients and quantities are flexible - gather the kids and have fun creating your own! Makes 2 parfaits.

Ingredients

  • Layer ingredients:
  • 1 6 oz. tub Redwood Hill Farm Goat Milk Yogurt Apricot Mango flavor
  • 2 Tbsp. macadamia nuts chopped
  • 1/2 cup dried mango chopped
  • 1 banana sliced into rounds
  • 1 cup Crispy Brown Rice Gluten Free Cereal such as Erewhon brand
  • Banana Puree Topping:
  • 1 banana
  • 1 Tbsp. lemon juice
  • 2 tsp. agave syrup (or to taste for sweetness)
  • 1/8 tsp. cinnamon

Instructions

  1. Using a mini food processor, or by hand with a fork, puree one banana, stirring in the lemon juice, agave syrup and cinnamon.
  2. Lay out all ingredients, then layer in each pretty glass dish: Yogurt, dried mango, crispy cereal, yogurt. Lay banana rounds around the side, and continue layering yogurt, then cereal. Top with a dollop of banana puree, and sprinkle the top with macademia nuts and more dried mango.
  • Course: Breakfast
  • Skill Level: Beginner