Berry Pink Parfait

Berry Pink Parfait

Healthy enough for breakfast! Delectable enough for dessert! Delicious at any meal or snack! ​

Berry Pink Parfait

"Parfait" means "perfect' in French. and I happen to think that this layered, yogurt chia pudding is just that. Perfect! I like chia puddings made in many delicious ways such as with almond and/or coconut milk, but I love the consistency and the smoothness that yogurt provides, especially when it's Greek yogurt. This recipe would work with a variety of yogurts, either dairy or plant based. You may need to add extra chia seeds with some yogurts, however, in order to obtain a thick, pudding-like consistency. 

Although chia seeds lack flavour, they certainly make up for it with their nutritional profile. Chia seeds are a source of iron, protein and healthy fats. They're high in calcium and magnesium, and very high in fibre, particularly soluble fibre. A typical daily serving is about 2 tablespoons. 

The main flavours in this parfait are strawberry, raspberry and vanilla. But there are also delicious hints of almond and maple. Sometimes I use spice-infused maple syrup. Divine! The coconut flakes sprinkled on top add lovely flavour as well. 

Berry Pink Parfait Duos

This recipe serves four. Directions for two servings in a larger size are also provided. 

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Add maple syrup & vanilla to yogurt

Stir well to combine

Add chia seeds

Vanilla chia pudding

​This parfait is not only nutritious and delicious, it's incredibly easy to make! You just need to stir a few ingredients together for the pudding layers and then use a personal size blender for the smoothie layer! Easy, peasy, right? So, have fun creating my Berry Pink Parfait! Bon appétit!

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BERRY PINK PARFAIT

​Healthy enough for breakfast! Delectable enough for dessert! Delicious at any meal or snack! 


AUTHOR: Beverley Noseworthy 
MEAL: Breakfast, dessert, snack
DIETARY INFO: Gluten free and peanut free. Other options include refined sugar free, vegan and vegetarian
SERVES:  2 (1 1/2 cup per serving) OR 4 (3/4 cup per serving)

INGREDIENTS 

FOR THE VANILLA CHIA PUDDING (makes about 1 cup)

• 3/4 cup plain Greek yogurt (or your favourite plain, vanilla or coconut yogurt)
• 2 tablespoons unsweetened almond milk (or other milk) 
• 1 teaspoon maple syrup (or sweeten to taste)
• 1/4 teaspoon vanilla extract (optional, if using flavoured yogurt)
• 1 tablespoon white chia seeds

FOR THE BERRY PINK CHIA PUDDING BASE (makes about 1 cup when completed)

• 1/2 cup plain Greek yogurt (or your favourite plain, vanilla or coconut yogurt)
• 1 teaspoon maple syrup (or sweeten to taste)
• 1/4 teaspoon vanilla extract (optional, if using flavoured yogurt)
• 1 tablespoons white chia seeds

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FOR THE BERRY PINK SMOOTHIE (makes about 1 1/2 cups)

• 1/4 cup frozen banana slices (about 1/4 of a banana)
• 1 cup almond milk (or other milk)
• 1 cup frozen strawberry slices
• 1/8 cup frozen raspberries
• 1/2 teaspoon vanilla extract (optional, if using flavoured yogurt )
• 1 teaspoon maple syrup (optional, or sweeten too taste)

SUGGESTED GARNISHES/TOPPINGS (Per serving, optional) 

• 1 fresh strawberry 
• 1 fresh mint leaf 
• 1 fresh or frozen raspberry
• plain or toasted coconut flakes

​METHOD

1. Prepare the vanilla chia pudding. Add yogurt to a small bowl. Add chia seeds and stir to combine. Add maple syrup and vanilla, if using, and stir again. Cover and label.

2. Prepare the berry pink chia pudding base. Add yogurt to a small bowl. Add chia seeds and stir to combine. Add maple syrup and vanilla, if using, and stir again. Do NOT add the berry smoothie, yet. Cover and label.

3. Place both bowls of chia pudding in the fridge for at least 3 hours or overnight before completing the next step.

4. Prepare the berry pink smoothie. Add the smoothie ingredients to a blender. Blend (or pulse and then blend) until smooth.

​5. Select and assemble the garnishes and 2-4 glasses/dessert dishes. To obtain the effect shown in the photos above. for 2 servings you will need to select glasses which hold about 2 cups or more. When making 4 servings, an 8-ounce (1 cup) size glass will produce a similar effect.

6. Remove the bowl of vanilla chia pudding from the fridge and stir to eliminate any clumps. 

4. Form the bottom layer of the parfait. Use a spoon with a long handle to place the chia pudding in the glasses, so that each one has an equal portion.

5. Remove the bowl containing the base for the berry pink chia pudding from the fridge and stir to eliminate any clumps. Add 1/4 cup of the berry pink smoothie to the chia pudding and stir well to combine. Add an additional 1-2 tablespoons pink smoothie, if necessary, to obtain the desired colour and pudding consistency.

6. Form the middle layer of the parfait by sharing the berry pink chia pudding equally between the glasses. 

7. Form the top layer of the parfait by gently pouring/spooning about 1/4 - 1/2 cup of the smoothie on top of the chia pudding in each glass. 

5. Serve immediately or cover and refrigerate for several hours before serving. Garnish as desired before serving. 

PARFAIT-MAKING TIPS 

• You may need to add a few extras raspberries to the smoothie in order to obtain a deeper colour.
• You may need to adjust the amount of smoothie added to the berry pink chia pudding to obtain the desired colour or thickness. 
• If you are following a restricted diet (e.g. dairy free or nut free), always check the ingredient list on the label to ensure that each food item used meets your dietary needs. 

PER SERVING (about 3/4 cup, based on the recipe for 4, using plain Greek yogurt and 2 teaspoons maple syrup, but not including garnishes. Nutritional content will vary according to type of ingredients selected.) 

Calories: 105
Carbohydrate: 13 g  
      Fibre: 4 g
      Sugars 7 g
Fat: 2 g
Protein: 8 g

PER SERVING (about 1 1/2 cups, based on the recipe for 2, using plain Greek yogurt and 2 teaspoons maple syrup, but not including garnishes. Nutritional content will vary according to type of ingredients selected.) 

Calories: 210
Carbohydrate: 27 g  
      Fibre: 8 g
      Sugars 15 g
Fat: 5 g
Protein: 17 g

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