Cantaloupe, Yogurt and Granola Parfaits with Blueberry Sauce



For the granola:
2 cups rolled oats
1/4 cup sliced almonds
1/4 cup honey
1/4 cup molasses
2 tablespoons water
1 1/2 tablespoons vegetable oil
1/4 teaspoon cinnamon
3/4 cup raisins

For the blueberry sauce:
1 cup blueberries fresh or frozen
juice of 1/2 lemon
sugar (2-4 tablespoons, to taste)

For the parfaits:
4 cups plain, nonfat yogurt
2 cups fresh cantaloupe, cubed
8 tall parfait glasses


For the granola:
1. Heat the oven to 375°F.
2. Combine the oats and almonds in a medium bowl.
3. In a small saucepan combine the honey, molasses, water, vegetable oil and cinnamon and heat through, stirring for about one minute. Pour over the oat mixture and stir to blend.
4. Spread the granola onto a baking sheet and toast, stirring every 10 minutes until golden-crisp, about 30 minutes.
5. Remove from the oven and add the raisins. Cool completely before serving.
6. The granola can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature.
For the blueberry sauce:
1. Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
2. Strain through a fine strainer, pressing with a rubber spatula to release the juices.
For the parfaits:
1. Layer the granola, cantaloupe and yogurt and drizzle with blueberry sauce.
Serving Size: 1 parfait

Number of Servings: 8
Per Serving
Calories 298 Carbohydrate 55 g
Fat 5 g Fiber 4 g
Protein 10 g Saturated Fat 0 g
Sodium 79 mg

More Video...
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.