Pudding Parfait with Red Currant Strawberries and Blueberries
New Sunday supper
My first clue that this particular recipe is a huge success was seeing my kids finishing it quicker than me and asking for more. They are both good eaters, but when it comes to fruit they both have developed some kind of warning system.
Every time they even suspect any fruits being added to any meal, they will refuse to it it. Well, not this time.
When I decided to prepare those parfaits, my intention was to have a nice breakfast or a snack for me for a few days. Well, they did not last even a few hours. All demolished.
Hard to say what is the best part of it; blueberries, red currants or maybe a tiny touch of mascarpone.
For me, all the above.
Fact is this meal is full of vitamins, nutrition and protein. What is missing in here then? Calories and fat.
Yes, this red currant parfait is as light as a feather. Simply guilt free pleasure.
So, how to do it?
First, gather together all the ingredients.
- ½ cup of strawberries
- ½ cup of red currant
- ½ cup of blueberries
- 1 cup of low fat natural Greek yogurt
- 2 tbsp of mascarpone cheese
- 2 tbsp of honey
- Seeds and nuts are optional
- prepare serving glasses
- cut strawberries into smaller bite sizes
- mix together Greek yogurt with 2 tbsp of mascarpone cheese in a mixing bowl. Once ready put in the fridge for a moment
- blend ½ cup of red currants with ½ cup of strawberries and one tablespoon of honey in the blender
- once fruits are ready pour some of mixture on to the bottom in each glass
- then carefully, using spoon, place thin layer of mascarpone – yogurt mixture and later on some more fruit blend into glasses
- decorate with strawberries and blueberries
Feel free to add on some seeds and nuts.
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