Text 2512, 96 rader
Skriven 2010-10-06 12:32:00 av Dave Drum (1:124/311)
Ärende: SF Gate 680
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blueberry-Honey Yogurt Parfaits W/Pepita Crunch
 Categories: Desserts, Fruits, Dairy
      Yield: 6 servings
 
MMMMM--------------------------PARFAITS-------------------------------
  1 1/2 pt Blueberries; divided
    1/4 c  Sugar
      1    Cinnamon stick
      6 tb Good-quality honey
      3 c  Whole milk plain Greek
           - yogurt
      8 oz Mascarpone

MMMMM-----------------------PEPITA CRUNCH----------------------------
    1/2 c  Raw pepitas
    1/4 c  Rolled oats
    1/4 c  All-purpose flour
    1/4 c  Packed brown sugar
    1/2 ts Ground cinnamon
        pn Kosher salt
      2 tb Melted unsalted butter
      1 tb Honey
 
  Though definitely a dessert, this recipe from Tara Duggan is
  inspired by breakfast foods. The pepita crunch is similar to
  granola, but with a crispy-cookie character, and the honeyed
  yogurt is enriched with mascarpone. You can serve it in
  parfait glasses if you have them, or any clear large glass
  such as a wine goblet or sundae dish.
  
  For the parfaits: Place 1 pint blueberries in a small
  saucepan with the sugar, cinnamon stick and 1/2 cup water.
  Bring to a simmer, cover and cook until the blueberries
  collapse and the cinnamon has a chance to infuse, about 5
  minutes. Remove the cinnamon stick and stir in 1 tablespoon
  of honey. The sauce should still be a bit tart. Let cool,
  then place sauce in a container, cover and refrigerate until
  cold. The sauce will thicken nicely as it cools.
  
  In a medium bowl, whisk together the yogurt, mascarpone and
  remaining 4 tablespoons honey until fluffy and the honey is
  incorporated. Taste and add more honey if you like, but
  don't over sweeten. Wrap and keep the yogurt cream cold
  until serving; both the sauce and cream will keep at least 1
  day ahead. Stir before serving.
  
  For the pepita crunch: Preheat the oven to 350 degrees. Line
  a baking sheet with parchment paper or aluminum foil.
  
  Combine pepitas, oats, flour, brown sugar, cinnamon and salt
  in a bowl. Combine the melted butter and honey then pour
  over, stirring until the mixture is moistened and the brown
  sugar lumps are broken down. Spread out in a thin, even
  layer on the prepared baking sheet.
  
  Bake until the crisp is browned and the pumpkin seeds puff
  up, about 20 minutes. Let cool in the pan for at least 10
  minutes; it will get crisp as it cools. Break up into small
  pieces.
  
  Allow to cool completely before storing in airtight
  container for up to 3 days.
  
  To assemble: Add about 1/3 cup of yogurt cream to each
  parfait glass. Drizzle with a few tablespoons of the
  blueberry sauce and top with a layer of pepita crunch, then
  a layer of the remaining fresh blueberries. Repeat for a
  total of two layers. Serve immediately.
  
  Note: Greek yogurt is much thicker and creamier than other
  plain yogurts. If you use another yogurt, you can try
  straining it (add about 1/2 cup extra) in cheesecloth
  overnight in the fridge, or even in a fine strainer.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 June 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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