Muesli Parfait

Muesli Parfait

Muesli Parfait with Seasonal Fruits Compote

Recipe created by Pam Brook – inspired by a similar yummy breakfast at the Byron Beach Café
Cooked by Pam and Eddie for the Electrolux chefs during their visit to Brookfarm.
Serves 6 depending on serving glass size
This recipes uses:
Brookfarm Gluten Free Macadamia Muesli
OR
Brookfarm Toasted Macadamia Muesli

Ingredients

Seasonal Fruits compote

  • 1/2 cup of coconut sugar
  • 1 punnet each of strawberries, blueberries & raspberries
  • Splash of water

Vanilla Honey Infused Yoghurt

Method

Seasonal Fruits compote

  • Place fruits and coconut sugar in covered saucepan on low heat with 1 tablespoon water and bring to low simmer. Cook with lid on for 10 minutes or until fruit is tender but still retains it’s shape.
  • .Remove from heat and set aside to cool.

Vanilla Honey Infused Yoghurt

  • Add honey and vanilla powder to yoghurt, stir through gently with fork
  • Return to fridge to set for 15 mins
  • In glasses wide enough for good spoon access layer compote, yoghurt and muesli – repeat layers until glass is full finishing with muesli layer on top
  • Serve straight away or can be prepared up to 20 mins prior
Skills

Posted on

February 11, 2016

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