December 21, 2009
“Delish Your Dish and the Goblet of…Fruit”- Bran Muffin, Yogurt and Fruit Breakfast Parfait Nothing like 60 degree weather in Florida to get you in the holiday spirit!  I’m diggin’ the “cold” weather down here in South Florida and really getting excited for Christmas and of course my upcoming trip to Israel. Now that things have calmed down a bit here at work, I’ll be able to devote more time to you loyal Delish Your Dish followers.  Today’s recipe features an ingredient that I’m not too familiar with, but definitely want to start using a lot more.  I bought two Pomegranates this week while exploring the grocery store.  The seeds have the best pop, crunch and tangy sweetness! What You Need: 1 Low-Fat Bran Muffin (cubed-recipe to come) 1 8oz Greek Yogurt (blueberry or strawberry) 1/2 Banana (sliced) 5 Strawberries (sliced) 1/2 Cup Pineapple (diced) 1/4 Cup Pomegranate Seeds Toasted Sliced Almonds (optional) Homemade Strawberry Jam (recipe to come-optional) 1. In a large goblet, spoon about 2 tbsp of the yogurt into the bottom of the glass.  Then place pieces of the muffin on top.  Next, add in some strawberries and pomegranate seeds.  Add a spoonful of yogurt and add a couple more pieces of the muffin. Top with yogurt and add the next fruit. 2. Repeat the layering until you’ve filled your glass.  Top with extra sliced almonds and pomegranate seeds.  You can eat immediately, or allow to cool in the fridge (if you store it in the fridge the muffin will absorb some of the yogurt, making it a bit mushy-but some prefer that) *Congratulations to the winners of the Amy’s Soup Giveaway! Grand Prize Winner: Liz Runner’s Up: Abby, Amber, Mariel

“Delish Your Dish and the Goblet of…Fruit”- Bran Muffin, Yogurt and Fruit Breakfast Parfait

Nothing like 60 degree weather in Florida to get you in the holiday spirit!  I’m diggin’ the “cold” weather down here in South Florida and really getting excited for Christmas and of course my upcoming trip to Israel.

Now that things have calmed down a bit here at work, I’ll be able to devote more time to you loyal Delish Your Dish followers.  Today’s recipe features an ingredient that I’m not too familiar with, but definitely want to start using a lot more.  I bought two Pomegranates this week while exploring the grocery store.  The seeds have the best pop, crunch and tangy sweetness!

What You Need:

1 Low-Fat Bran Muffin (cubed-recipe to come)

1 8oz Greek Yogurt (blueberry or strawberry)

1/2 Banana (sliced)

5 Strawberries (sliced)

1/2 Cup Pineapple (diced)

1/4 Cup Pomegranate Seeds

Toasted Sliced Almonds (optional)

Homemade Strawberry Jam (recipe to come-optional)

1. In a large goblet, spoon about 2 tbsp of the yogurt into the bottom of the glass.  Then place pieces of the muffin on top.  Next, add in some strawberries and pomegranate seeds.  Add a spoonful of yogurt and add a couple more pieces of the muffin. Top with yogurt and add the next fruit.

2. Repeat the layering until you’ve filled your glass.  Top with extra sliced almonds and pomegranate seeds.  You can eat immediately, or allow to cool in the fridge (if you store it in the fridge the muffin will absorb some of the yogurt, making it a bit mushy-but some prefer that)

*Congratulations to the winners of the Amy’s Soup Giveaway!

Grand Prize Winner: Liz

Runner’s Up: Abby, Amber, Mariel

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