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Frozen Yogurt Parfait with Quebec Peaches and Blueberries https://www.metro.ca/userfiles/image/recipes/parfait-yogourt-glace-peches-bleuets-11627.jpg PT20M PT30M PT50M
Peach compote :In a pan, combine the peach chunks, honey, water, and cornstarch already mixed with water.Heat the preparation on medium low for about 10 to 15 minutes or until the peaches soften. Remove from the heat and let cool completely.When the mixture is cool, pulse in a blender to reduce into a puree. Refrigerate.Almond and honey granola :Preheat the oven to 350°F and line a baking sheet with parchment paper.In a bowl, combine the large oat flakes, quick-cooking oats, and almonds. Add the honey, oil, cinnamon, and pinch of salt.Spread evenly on the baking sheet in a thin layer.Bake for 20 minutes or until slightly golden.Remove from the oven and let cool completely.Frozen yogurt parfait :Scoop some of the peach compote into two large glasses. Add about 1/4 cup (60 ml) Lambert frozen yogurt.Add a few fresh chunks of peach, a few blueberries, and a bit of granola. Cover in peach compote and repeat steps 1 and 2.Serve immediately.
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peach compote : 3 cups (750 ml) peach chunks 2 tablespoons (30 ml) honey 1/4 cup (60 ml) water 1 teaspoon (5 ml) cornstarch with 2,5 ml (1/4 tps) water almond and honey granola : 2 cups (500 ml) large flake oats 1/2 cup (125 ml) quick cooking oats 1/2 cup (125 ml) almonds, roughly chopped 1/4 cup (60 ml) honey 1/4 cup (60 ml) vegetable oil 1/2 teaspoon (2,5 ml) cinnamon 1 pinch salt frozen yogurt parfait : 2 cups (500 ml) Lambert vanilla frozen yogurt To taste cold peach compote To taste almond and honey granola fresh peach chunks fresh blueberries
Frozen Yogurt Parfait with Quebec Peaches and Blueberries

Frozen Yogurt Parfait with Quebec Peaches and Blueberries

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2
Desserts
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

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Ingredients

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  • peach compote :
  • 3 cups
    (750 ml)
    peach chunks
  • 2 tablespoons
    (30 ml)
    honey
  • 1/4 cup
    (60 ml)
    water
  • 1 teaspoon
    (5 ml)
    cornstarch with 2,5 ml (1/4 tps) water

  • almond and honey granola :
  • 2 cups
    (500 ml)
    large flake oats
  • 1/2 cup
    (125 ml)
    quick cooking oats
  • 1/2 cup
    (125 ml)
    almonds, roughly chopped
  • 1/4 cup
    (60 ml)
    honey
  • 1/4 cup
    (60 ml)
    vegetable oil
  • 1/2 teaspoon
    (2,5 ml)
    cinnamon
  • 1 pinch
    salt

  • frozen yogurt parfait :
  • 2 cups
    (500 ml)
    Lambert vanilla frozen yogurt
  • To taste
    cold peach compote
  • To taste
    almond and honey granola

  • fresh peach chunks

  • fresh blueberries
Imprimer ma sélection

Preparation

Peach compote :

In a pan, combine the peach chunks, honey, water, and cornstarch already mixed with water.

Heat the preparation on medium low for about 10 to 15 minutes or until the peaches soften. Remove from the heat and let cool completely.

When the mixture is cool, pulse in a blender to reduce into a puree. Refrigerate.

Almond and honey granola :

Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a bowl, combine the large oat flakes, quick-cooking oats, and almonds. Add the honey, oil, cinnamon, and pinch of salt.

Spread evenly on the baking sheet in a thin layer.

Bake for 20 minutes or until slightly golden.

Remove from the oven and let cool completely.

Frozen yogurt parfait :

Scoop some of the peach compote into two large glasses. Add about 1/4 cup (60 ml) Lambert frozen yogurt.

Add a few fresh chunks of peach, a few blueberries, and a bit of granola. Cover in peach compote and repeat steps 1 and 2.

Serve immediately.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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