Find yourself with some leftover champagne this New Year’s day? This Champagne Yogurt Parfait is the perfect New Year’s breakfast. The raspberry and cherry compote uses just a bit of champagne to give it a slight hint of a celebratory taste.
The start of a new year always feels a bit surreal. Did another year really pass? It almost feels like 2016 could have been extended for another day because we had a very uneventful New Year’s.
When a baby is in the picture, it’s sometimes hard to distinguish one day from the next. We stayed up to watch the fireworks, and just five short hours later, I found Milo crawling on top of my face, poking me to wake me up. I miss sleeping in.
But yes, it is 2017! Here it is! And a new year calls for an appropriate New Year’s breakfast to match, such as these Champagne Yogurt Parfaits (this recipe is particularly convenient for those who celebrated with more style than myself and have some champagne left over).
The raspberry and cherry compote uses just a bit of champagne to give it a slight hint of a celebratory taste. Even though the fruits are only cooked briefly in the champagne, the raspberry breaks down quickly so it becomes like a sauce. The cherries will soften, but they aren’t cooked long enough to break down completely. They hold together and add texture. Both these antioxidant rich fruits help give this compote a deep red color.
You can use the raspberry and cherry champagne compote on a whole host of dishes. If you, like me, have no energy to make anything complicated for this New Year’s breakfast, the champagne compote works particularly well on these yogurt parfaits.
But if you have the energy to whip up some pancakes or waffles, this champagne compote tastes delicious spooned on top. In the event that you find yourself in worse off shape than myself, and can’t even manage to layer on the yogurt and granola, the champagne compote is even delicious simply spread on a piece of toast for a lazy New Year’s breakfast.
How are you faring on this January 1, 2017?
New Year's Breakfast - Champagne Yogurt ParfaitsPrint Recipe
Raspberry and Cherry Champagne Compote
- 1 cup frozen raspberries (115 grams)
- 1 cup frozen pitted cherries (115 grams)
- 1/4 cup champagne (60 milliliters)
- 2 tablespoons granulated sugar
- 1 tablespoon arrowroot powder
- 1 tablespoon water (for dissolving the arrowroot powder)
- 2 cups granola (220 grams)
- 2 cups Greek yogurt (420 grams)
Make the raspberry and cherry champagne compote
- In a medium saucepan on medium heat, add in the raspberries, cherries, champagne, and sugar. Simmer, stirring occasionally, for about 5-8 minutes, until the raspberries have broken down, and the cherries are softened.
- In the meantime, mix the arrowroot powder in the tablespoon of water until it is dissolved. When the compote is just about done, add the arrowroot slurry into the saucepan while stirring. Simmer for an additional 2 minutes, then remove from heat and allow to cool. You can transfer the compote into a bowl and place it in the refrigerator for it to cool faster.
Make the yogurt parfaits
- Spoon 1/4 cup of the yogurt (about 50 grams) into the bottom of a glass cup. Add on 2 spoonfuls of the champagne compote. Sprinkle on 1/4 cup of the granola. Repeat the process to make a second layer.
- Repeat for the remaining 3 servings.