Mango & Passion Fruit Yogurt Parfait with Berries
By Chef Kevin Dundon
Ingredients
For the Granola
200g porridge oats
50g flaked almonds
50g pistachios, roughly chopped
30g pumpkin seeds
30g sunflower seeds
1 tsp ground cinnamon
2 tbsp coconut oil, melted
75g honey
For the Parfait
500g Irish Yogurts Clonakilty 0% Greek Style Mango & Passion Fruit Yogurt
200g wild blackberries, or mixed berries (raspberries, blueberries and blackberries)
3 tbsp honey
Method
- Preheat the oven to 160°C and line a baking tray with parchment paper.
- Place the oats, flaked almonds, pistachios, pumpkin seeds, sunflower seeds and cinnamon into a large bowl. Pour over the melted coconut oil and honey, stirring well until everything is evenly coated.
- Spread the mixture onto the prepared baking tray in an even layer.
- Bake for 20–25 minutes, stirring halfway through, until lightly golden and crisp. Leave to cool completely; the granola will become crunchier as it cools.
- To assemble the parfaits, take half of the berries and divide between four serving glasses.
- Top with a generous layer of the Mango & Passion Fruit yogurt and drizzle over a little honey.
- Sprinkle over a layer of the homemade granola.
- Repeat the layers with the remaining berries, another layer of yogurt and more granola.
- Finish with the remaining berries and a final drizzle of honey before serving.
