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from U.S.A. Cookbook (Workman Publishing, 1997)
Red, White and Blue Breakfast Parfait

.... Serves 4

  • 1 pint ripe strawberries, rinsed and hulled
  • 1 tablespoon sugar
  • 1 tablespoon fresh orange juice
  • 1 quart plain nonfat yogurt
  • 2 tablespoons honey
  • 2 teaspoons finely grated orange zest
  • 2 cups fresh raspberries
  • 2 cups fresh blueberries
  • 1 tablespoon chopped fresh mint leaves
  • 4 small sprigs fresh mint, for garnish

1. Pat the strawberries dry and cut into one-quarter inch pieces. Place them in a bowl and toss with the sugar and orange juice. Set aside to macerate at room temperature for 1 hour.

2. Place the yogurt in a fine-mesh strainer and let it drain for 30 minutes. Then place the yogurt in a bowl and stir in the honey and orange zest. Set aside.

3. Combine the raspberries and blueberries in a bowl, and toss with the chopped mint.

4. To assemble the parfaits, place one-quarter cup of the raspberry-blueberry mixture in each of four 8-ounce glasses. Top with one-quarter cup of the yogurt mixture, followed by 1 tablespoon of the strawberry mixture. Repeat the three layers. Finish each parfait with 2 tablespoons of the yogurt and 1 tablespoon of the strawberries. Garnish with a mint sprig, and serve immediately.

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