Cereal Yoghurt Parfaits with Berry Compote

Ingredients:

Strawberry Compote (makes ¼ cup)

1 cup strawberries, fresh or frozen chopped into quarters

1 tablespoon white sugar

1 tablespoon water

1/4 tsp vanilla essence

 

Blueberry Compote (makes ¼ cup)

1 cup blueberries, fresh or frozen

1 tablespoon white sugar

2 tablespoon water

1/4 tsp vanilla essence

 

Muesli Parfaits (makes 2)

1 cup Healtheries Gluten Free Cereal

1 cup slice fruit (strawberries, blueberries, blackberries, kiwifruit banana all work well)

1 cup Vanilla Greek Yoghurt (check GF)

2 tbsp strawberry or blueberry compote

 

Directions:

1. Make the compote. In separate saucepans place the strawberry/blueberry compote mixtures. Heat over medium low heat until the fruit has softened and thickened (this should take about ten minutes). Stir frequently as the compote cooks.
2. Make the parfaits. Evenly divide the gluten free cereal, sliced fruit and Greek yoghurt into two small glasses. Then top with a dollop of strawberry or blueberry compote. Serve immediately!
3. Store any leftover compote in the fridge for up to 4 days. Serve in additional parfaits or on gluten free ice cream.

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