Yogurt and almond butter parfait
This, the 13th day of the project, had the fortunate (unfortunate?) timing to fall on Friday the 13th.
What could possibly go wrong?
Better question: Why take chances?
Today’s recipe comes courtesy of the KISS principle drilled into my inquiring mind as a young journalism student: Keep It Simple, Stupid.
No complicated recipe, nothing wacky in the ingredient list, just a handful of breakfast staples pulled together in a new way in this Almond Butter, Yogurt and Fruit Parfait.
It never occurred to me to mix my almond butter and yogurt, so possibly this comes as news to you as well. You’re welcome!
Easy, delicious and pretty.
The realsimple.com recipe claims to make one serving, but it was more than I wanted to consume in a morning. I divided in half, and set up the rest in a jelly jar for tomorrow.
Kitchen castoff used
None, cleverly avoiding bad luck by keeping it simple.
This is how I did it
- ¾ cup plain yogurt (my go-to is The Greek Gods Traditional Plain — thick, delicious, worth all the calories)
- 2 tbsp almond butter
- 1 tbsp honey
- ¼ cup (or more) berries or sliced grapes (frozen berries work as well)
- 2 tbsp chopped roasted almonds (or substitute a granola)
Whisk together the yogurt, almond butter and honey.
Layer yogurt, fruit and almonds in a clear glass. Or be less fancy, and just plop it in a bowl. Either way, it’s real good.
Wondering what the “Kitchen Castoff” reference is all about? Here’s the explainer describing my 100 day project
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