The other day Sylvie and I got our copy of The Mayo Clinic Kids’ Cookbook and we sat down and read the entire cookbook with her stopping and begging to make what was on every page. I already had dinner planned and we were low on ingredients, but she insisted on making the first thing in the book, a Berry Breakfast Parfait. Well, we didn’t have raspberries or fresh blueberries or vanilla yogurt or anything even remotely resembling granola. She asked for nuts, none of those. I went about my business and the next thing I know she’s got an assembly line of parfait like ingredients that she managed to scrounge up. It turned out delicious so thank you Mayo clinic kids’ cookbook for the inspiration. Keep reading for Sylvie improvisation…
This cookbook has so many wonderful recipes that I will be sharing some in the near future so keep an eye out!
Here is the awesome and inventive recipe for Sylvie’s Improvised Parfait
1 6 oz container plain yogurt
few drops of vanilla
2 teaspoons agave syrup
2 tablespoon frozen blueberries (rinsed and drained)
3 almond crunch bars chopped finely (the secret replacement for granola and it’s Gluten Free!)
1/4 cup blackberries, cut in half
1/4 cup strawberries, quartered
Mix the vanilla, agave and frozen blueberries into the container of yogurt until combined. In a ‘fancy cup’ layer blackberries and strawberries, then sprinkle with chopped nuts. Add a layer of yogurt. Repeat steps until your fancy cup is overflowing ‘like in the picture, mom’.
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