Need a treat to go along with these breezy Spring mornings (and the upcoming Summer months)? Well, I’ve got one right here… it’s tasty and healthy for you, too!
I enjoyed one of these this weekend, sitting out on the patio, listening to the birds sing. I even would’ve made one for Momma G on Sunday, but unfortunately she was out of town. Good thing there’s a bit of compote left! They’re tart and sweet at the same time, with that extra little crunch at the end. Definitely a no-guilt recipe! 🙂
Yogurt Parfaits with Vanilla-Rhubarb Compote
Adapted from: Saveur Magazine
PointsPlus™ Value: 4
Yields: 4 parfaits, 1 per serving
For the Compote:
5 stalks rhubarb, cut into 1″ pieces
1 vanilla bean, split lengthwise & scraped clean
3/4 c water
1/3 c honey
Juice from 1/2 of a meyer lemon
For the Parfait:
2 c plain, fat-free yogurt
1 c granola
To make the compote, combine rhubarb, seeds from the vanilla bean, water and honey in a heavy saucepan set on medium heat. Bring to a boil, then reduce heat to low and let simmer for half an hour, until a thick sauce has formed. Remove from heat and stir in lemon juice. Cool completely before serving. The compote keeps, stored in the refrigerator, for up to two weeks, and can be made in advance of serving.
Assemble the parfait in an 8 oz tumbler or parfait glass. Scoop about 1 tablespoon of compote out and spread evenly across the bottom of the glass. Cover with about 2 tablespoons of granola, then cover that with about 1/2 cup of yogurt, spreading it evenly across the glass. Top off the glass with another layer of compote, followed by granola.