Mulberry breakfast parfait
High protein, low carb, make-ahead, easy breakfast.
Baby toddler food, diabetic friendly, Fusion, gluten free, International, Kids choice, One pot, Spring, Summer, Vegetarian
to stew the berries
( or just plain water)
to assemble the parfait
low fat yogurt
use high fibre, zero sugar added breakfast varieties.
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.
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.
Fermented foods, mulberry recipes, summer recipes
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how it was!