These whipped yogurt parfaits are extremely light and creamy, like those thin clouds that streak across the horizon on a windy day. The yogurt is simply delightful, and the warming spices give it bit of character and oomph without the artificialness you would get in an off-the-shelf flavored yogurt.
Trish over at Rhubarbarians writes a super fun food blog with diverse, fresh and creative recipes. They all make me hungry, and I’m always inspired by how she pairs flavors together. If she lived in London or I in Olympia, I’m sure I’d be inviting myself over to hers for dinner everyday (and of course, she’d have an open invitation for brunches at mine!).
We’d probably chat about all things food, but I’m sure our love for dogs will also be a hot topic. Trish has a miniature schnauzer, Tootsie Roll, who had actual Tootsie Rolls made in honor of her! And I’ve got a new little Cavachon puppy, Kili, who had a batch of her very own Puppy Donuts. Maybe even our dogs would be friends!
But until the magical reshuffling of our hometowns happen, I’m blogging on Rhubarbarians today while Trish is on a nice vacation. (I’ve got your back, Trish – have a lovely trip! How about an invite for dinner when you get back and we’ll call it even?)
I’ve never tasted anything quite like these whipped yogurt parfaits before. It almost felt like eating one of those thin clouds that streak across the horizon on a windy day (not that I’ve tried to eat an actual cloud before), so if you can imagine that, then you’re on the right track. If you can’t, I’d describe it as light and creamy with every bite.
Both parts of this Whipped Yogurt Parfait with Spiced Berry Compote – the whipped yogurt and the spiced berry compote, are very easy to make. The yogurt is simply delightful, and the warming spices give it bit of character and oomph without the artificialness you would get in an off-the-shelf flavored yogurt.
This Whipped Yogurt Parfait with Spiced Berry Compote is delicious and it’s a debate every morning whether to have this or my usual smoothie. I only have it for breakfast every so often though because I’m not comfortable eating so much whipped cream in the morning. We try to stay on a healthy diet, but whipped yogurt creeps in because it is so divine!
Trish has a wide range of recipes, but I’ve picked some of my favorite breakfast and brunch oriented recipes for you. Feel free to hop on over to find the rest of her collection, and to say hi!
- 2½ cups (400g) fresh or frozen mixed berries (I used a mix of strawberries, blueberries, raspberries, blackberries, and red currants)
- 2 tablespoons dark brown (muscovado) sugar
- 1 cinnamon stick
- 1 star anise
- ½ a vanilla pod
- See Rhubarbarians
- ¼ cup chopped hazelnuts
- In a small saucepan over low-medium heat, add in all the ingredients. Gently mix together so the sugar is well dispersed. Cover, and let it simmer for about 15 minutes, until the berries have softened and the sugar is dissolved. Gently mix, being careful not to break all the berries apart. Spoon out the cinnamon stick, star anise and vanilla pod and discard. Remove from heat and let it cool for about 10 minutes. Place in the refrigerator to allow to chill (at least 1 hour).
- In a medium bowl, combine the yogurt, cream, and honey. Using a handheld mixer, beat on low-medium speed until the mixture thickens and forms soft peaks, about 5-7 minutes. See Rhubarbarians for the whipped yogurt ingredients.
- Evenly divide half the Whipped Yogurt into four bowls. Top with two generous spoonfuls of the Spiced Berry Compote. Evenly divide the remaining Whipped Yogurt into the four bowls. Top with the remaining Spiced Berry Compote. Evenly divide the chopped hazelnuts (or other chopped nuts of your choice) on top.