Raspberry and Yoghurt Breakfast Parfait

Back in 2003 I hosted my first Pink Ribbon breakfast. I received a booklet with some inspiring recipes from celebrity chefs, including Donna Hay’s Raspberry and Yoghurt Breakfast Parfait.  This recipe is simple, delicious, and perfect when feeding a crowd. I’ve made it a number of times over the years including on the weekend for Hamish’s 8th birthday celebration with my family.

The first time I tried this recipe I made my own granola but store-bought works well too.

Raspberry and Yoghurt Breakfast Parfait
from Donna Hay in Pink Ribbon Breakfast Ideas

250g frozen raspberries
500g yoghurt
1 tablespoon icing sugar
1 cup granola
1/3 cup honey
extra raspberries to serve

Lightly crush the raspberries with a fork, fold through the yoghurt and icing sugar. This can be done up to an hour ahead and left covered in the fridge.  Just before serving divide the granola between four glasses. Top each with 1 tablespoon of honey. Spoon over raspberry yoghurt. Top with extra raspberries and spoon over remaining honey.

Serves 4.

I doubled this recipe and made 12 smaller serves so there was plenty of room left for my guests to enjoy other treats, including Rainbow Birthday Cake.

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The Perfect Travel Day Breakfast

A big bowl of porridge. 

Yes, most of the next 24 hours for me will be spent on planes eating, drinking and watching movies, but inevitably there are many hours between leaving home and getting that first meal on the plane so this morning I filled up with a big bowl of porridge.

Pancakes for Breakfast

It’s another miserable rainy day in Brisbane so we kicked it off the day with some yummy buttermilk pancakes with berries and maple syrup.

Somehow buttermilk just makes pancakes taste that much better.  If you don’t have any buttermilk on hand you can create a substitute in less than five minutes. Just mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Stir and leave to sit for five minutes.  Easy!

Here’s the recipe that I used to make the pancakes today.

Buttermilk Pancakes, based on a recipe from Taste.

1/4 cups caster sugar
1/4 teaspoon bicarbonate of soda
1 cup self-raising flour, sifted
1 1/4 cups buttermilk
1 egg
olive oil cooking spray

Combine sugar, bicarbonate of soda and flour in a bowl. Whisk buttermilk and egg. Stir into flour mixture.

Heat a frying pan over medium heat. Spray with oil. Pour 2 tablespoonfuls of batter into pan. Cook for 2 minutes or until bubbles form on surface. Turn. Cook a further 1 to 2 minutes or until cooked through. Repeat with remaining mixture.

Sunday Breakfast…on a Monday!

Hamish was a little disappointed this morning when he realised it was Monday. So, to ease the pain a little I made Raspberry Pancakes.

Monday mornings are a little hectic to be whipping up pancakes, but this is the easiest recipe ever! It’s based on the recipe from ‘4 Ingredients 2’ by Kim McCosker and Rachael Bermingham.

Combine 1 cup self-raising flour, 1 cup milk and 1 egg. Mix well. Add half a cup of fresh or frozen raspberries. Cook in a pan heated to a medium temperature.  Served drizzled with honey or maple syrup. Makes 6.