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End Your Holiday Meals With This Guilt-Free Dessert

December 29, 2015

The holiday season is in full swing, and so is the endless indulgent eating that comes with it. It’s inevitable that the pounds may pile on, but moderation is key as always. Follow up your lechon and pancit with this delicious guilt-free dessert using Nestle Fruit Selection Yogurt.

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In this spiced yogurt parfait, golden raisins give this take a sweet bite, and spices give this staple a refreshing new kick. Nutmeg, cinnamon, and clove add aromatic spice that’s warm, sweet, and herbal all at the same time. There is also a layer of creamy and fruity Nestle Fruit Selection Yogurt that contains live microorganisms that aid digestion. It’s low fat, too! So don’t fret too much about all your Christmas meals; this yogurt parfait will stop you from feeling too guilty.

Spiced Yogurt Parfait

Total Time: 60 minutes
Yield: 4 servings

Ingredients: Granola

  • 2 cups rolled oats
  • 1/4 cup honey
  • 2 tbsp brown sugar
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp kosher salt
  • 2 tbsp vegetable oil
  • 1/2 cup golden raisins
  • 1/2 cup walnuts

Ingredients: Layers

  • 1 cup fresh assorted fruit
  • 2 cups Nestle Fruit Selection Yogurt, Mixed Berries flavor

Procedure: Granola

  1. Preheat oven to 325’F and line a flat tray with parchment paper or silicone sheet.
  2. Mix all ingrdients in a large bowl. Spread evently over tray.
  3. Bake for around 45 minutes to an hour, flipping over the granola every 10-12 minutes. Bake until golden and crisp.
  4. Cook completely and store in an airtight container.

Assembly

  1. Spoon in a tablespoon or so or granola into a tall clear glass. Pour over yougurt, top with desired fruits. Repeat the process until the serving container is full.
  2. Chill and serve.

Note: Top with whipped cream, nuts, and chocolate for a richer dessert.

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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