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Mulberry breakfast parfait
High protein, low carb, make-ahead, easy breakfast.
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Prep Time
10
minutes
mins
Cook Time
7
minutes
mins
Total Time
17
minutes
mins
Course
Breakfast, Desserts
Cuisine
Baby toddler food, diabetic friendly, Fusion, gluten free, International, Kids choice, One pot, Spring, Summer, Vegetarian
Servings
4
people
Ingredients
1x
2x
3x
to stew the berries
1
cup
mulberry
3
tbsp
coconut water
( or just plain water)
to assemble the parfait
3
cups
low fat yogurt
2-3
biscuit
use high fibre, zero sugar added breakfast varieties.
Instructions
Into a small saucepan add the mulberries and the coconut water and set on a slow simmer.
The berries will release a lot of water and slowly soften.
Mush the berries gently with the back of a spoon as they soften to release more juice and sweetness.
Allow the slow simmer to continue for another 4 to 5 minutes and turn off the stove.
Let this stew cool down,
Meanwhile, add a thick layer of yoghurt into the 4 cups
Add two to three tbsp of the stewed mulberries and top it with crushed cookies.
Add another layer of yoghurt and top it with more of the mulberries.
Top it off with more crumbs and some fresh berries.
Chill till use and enjoy a cold breakfast parfait.
Notes
If not cookies?
If you are not keen on cookie crumbs in this recipe, use granola or toasted quinoa. They all taste nice and add a bit of crunch to this recipe.
Keyword
Fermented foods, mulberry recipes, summer recipes
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