Sparkling Watermelon Bubbles — with Carving Pictorial

The very first time I carved a watermelon and made this Sparkling Watermelon Bubbles was back in my college years. Oh well, that was many, many years ago…ahem…Those were the good old days. It was always fun to make and serve this Sparkling Watermelon Bubbles at parties. With this watermelon basket as a centerpiece, you can expect to get all the “ohhs and ahhs” from your guests. The recipe was slightly different back then. The “sparkling” ingredient was wine coolers instead of the sparkling white grape juice that I used in this recipe. Why did I switch the wine cooler out and use sparkling grape juice this time? Because my kids adore watermelons! With this kid-friendly version, everybody can enjoy this wonderful treat.



So, when Kitchen PLAY invited me to participate in this month’s Progressive Party to create a watermelon dessert recipe, I was really excited and couldn’t wait to get started. My kids were on their winter breaks and they were just as excited when they saw the fridge filled with watermelons. My kids ask for watermelons all the time, even in the winter. Good thing is that watermelons are available all year-round, typically as a mini-watermelon, or pre-cut melon as found in the produce aisle. I love using the mini ones as they are usually sweeter. Plus, they are perfect for carving into these lovely baskets (I’ll show you the step-by-step pictorial in just a second).  




I love serving these Sparkling Watermelon Bubbles to my kids. Not only are they refreshing and delicious, but they are packed with nutrients that your body needs. Did you know watermelon is 92% water? Oh yeah, with the dry weather during the winter, you can feel good about filling up, as it hydrates while satiating your appetite. Watermelon is a multivitamin unto itself; it is packed with lots of Vitamins A, B6 and C. For more information about health and nutrition on watermelons, feel free to visit Watermelon.Org.




Are you ready to learn how to carve this watermelon basket? It’s way easier than it looks. Before you get started, I have two important tips for you. Tip number one: have a sturdy and stable cutting board. Place a damp paper towel underneath the cutting board to prevent your board from sliding around when you carve. Tip number two: use a very sharp knife for carving. It’s much safer when your knife is sharp so it cuts through the skin of the watermelon with ease.
So, here’s what I did.

1) Slice 1/4-inch off the bottom of the watermelon to provide a stable base.

2) Cut vertically from the top, 1-inch to the right from the center of the melon until you reach half way of the melon.

3) Cut horizontally in the middle of the melon until you reach the corners of the vertical cut.

4) This slice of watermelon should come off easily, set it aside. (You can slice this piece into 1/2-inch thick slices and out flesh into star shapes ones with a cookie cutter, see pictorial #8 below)



5) Do the same on the other side of the watermelon to create the “handle” of the basket.

6) Scoop out the flesh with a melon-baller, be careful not to scrape too deep on the bottom as part of the skin was cut off as the base.

7) Make zig-zag cuts with a paring knife, all the way through the rind and on the handle.

8) Use a cookie cutter to cut out other fun shapes.



It’s fun and easy, right? I hope you enjoy today’s pictorial.



Lemon zest and lemon juice really brighten up the flavor of this dessert. The basil adds a nice zing and depth of flavor to the melons. When I bit into one of these melon bubbles, it burst in my mouth because of the sparkling grape juice it absorbed. It’s so much fun to eat.



I hope you’re inspired to get your own watermelon and carve something fun. Give this recipe a try; I’m sure you’ll love it as much as my family does.





Join Kitchen PLAY, the National Watermelon Promotion Board and some of your favorite food bloggers for a Twitter Party on January 22 at 7 PM ET where we’ll be chatting about this tasty, nutritious and versatile fruit, and testing our watermelon knowledge.  You’ll also be eligible to win great watermelon prizes, so RSVP for the Twitter Party here!
Also, beginning today, read all 6 posts at Kitchen PLAY sponsored by Watermelon for clues. Each post contains an "watermelon fact" that may appear as a trivia question during the Twitter Party.

Tuesday, January 22

7:00 PM EST / 4:00 PST

Follow the hashtag #All4Watermelon

Disclaimer:  This is a sponsored post by the Watermelon.org and Kitchen PLAY.  As always, all opinions are 100% my own. 

Strawberry Sweetheart Macarons Filled with Dark Chocolate Ganache—For Valentine’s Day!

Do you still celebrate Valentine’s Day?  I hope you do because I have a special treat for you this year.  These Strawberry Sweetheart Macarons filled with Dark Chocolate Ganache will definitely put a smile on your face, and your Valentine’s.   




My hubby and I still celebrate Valentine’s Day.  But instead of having to fight with the crowds with restaurant reservations, troubles with the L.A.’s traffics and look for a babysitter, we both enjoy celebrating right at home (yeah, that’s a sign of getting OLD!  hahahaha….).  Don’t get me wrong, I still enjoy having a date night with my hubby every once in a while on special occasions, but just not on Valentine’s day when almost everyone is dining out!   




The day when I made these Strawberry Macarons, my Baby Girl was so excited and kept requesting to have more of these “heart shaped cookies”, which is how she referred to them.  When my Son got home from school, he did the same.  After he had a couple, he requested that I pack some up for him so that he can enjoy them at school the next day during snack time!  He is so spoiled!  (At least, I bet that’s what the teacher would think when she sees these Macarons in a 4 year old’s lunch bag! hahaha…) I put aside a few Macarons for my hubby’s cousin, who is visiting from Hong Kong; I packed two Macarons for my boy’s lunch bag.  And don’t know how it happened, the whole batch was gone the very next day!  There were 30+ macarons in a batch!  Oh well, I guess I’ll have to make another batch to enjoy on Valentine’s Day then.  




If you don’t feel comfortable in making your own Macarons, please refer to this post here with Tips on How to Make Perfect French Macarons.  Before I made my very first batch, I was very nervous and waited for a looong time before I got the courage to try my hands on them.  After a few trials, I’ve learned a few tips and tricks (as shared in the “How-To” post) and I’m more comfortable with them now.  I hope you’ll give them a try because they are so worth it. 




I've tasted quite a few Macarons from different places, mostly priced from $1.75 to $2.00 each.  Some tasted great, while some were not up to par.  For example, I've tried a Lychee Macaron that tasted more like a bar of soap!  Yike!  I would bet that there wasn't any real Lychee in that thing at all!  The “issue” was the use of artificial flavoring.  If you use quality ingredients and real fruit, you can really taste the difference.  I’m okay with using artificial flavoring.  But only for minor enhancements, and not as the primary source of flavor.  Since Macarons don’t like moisture, it’s much better to use freeze dried fruits in the batter for the Macarons shells.  With the broad availability on freeze dried fruit, making fruity Macaron shells with real fruit is a breeze.  My local Trader Joe’s, Whole Foods, and Target all carry the freeze dried fruits.  Otherwise, you can always get them online here these days.   
 



I simply filled these Strawberry Sweetheart Macarons with some Dark Chocolate Ganache.  Simple and elegant.  The tartness from the strawberries really balanced well with the sweetness of these cookies (the tartness is something that the artificial flavoring cannot provide).  Strawberry and chocolate is such a classic combination, you can’t go wrong with that.  I used some Valrhona 70% Dark Chocolate to make the Ganache.  It’s rich, smooth and complex.  hm….each bite is heavenly!



I want to wish you all a beautiful, romantic and sweet Valentine’s Day!   So, what are your plans on Valentine’s day?  I would love to hear from you.




Strawberry Sweetheart Macarons with Dark Chocolate Ganache
(Printable Recipe)
Makes: 30 to 35 filled macarons



For the macaron shells:
90 grams egg whites (about 3) preferably aged 3-5 days in the fridge
pinch of kosher salt
30 grams granulated sugar
185 grams powdered sugar
110 grams almonds
10 grams freeze dried strawberries
A pinch of powdered red food coloring (optional)

Prepare the macarons:
In a stand mixer fitted with the whisk attachment, whip the egg whites and salt on high, gradually add the sugar until stiff peak forms. Place the almonds, powdered sugar, strawberries and food coloring (if using) in a food processor and pulse until the nuts are finely ground. Add them to the meringue.

Fold the mixtures carefully until you obtain a batter that falls back on itself after counting to 10. The entire process should not take more than 50 strokes. Test a small amount on a plate; if the tops flatten on its own, the batter is ready. If there is a small beak, give the batter a couple more turns.

Fill a pastry bag fitted with a large plain tip with the batter and pipe batter in heart shapes (1 inch to 1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 280F. Let the macarons sit out at room temperature for 30 minutes to an hour to harden their shells a bit and bake for 20 to 22 minutes, depending on their size. Rotate baking pans once half way through baking.

For the Dark Chocolate Ganache:
4 oz dark chocolate, chopped
1/4 cup heavy cream
1/2 teaspoon instant coffee granules
Place chocolate and instant coffee in a heat proofed bowl.  In a small sauce pan, heat the heavy cream until simmer.  Pour hot cream into the bowl of chocolate mixture and stir until smooth and shinny.  Let cool slightly before use.

To Assemble:
With a small teaspoon, fill 1 macaron shell with a teaspoon of cooled chocolate ganache and top with another shell.  Fill the rest of the macaron shells.  Place filled macarons in room temperature until chocolate ganache harden.


This recipe is shared with:

Pink Saturday
Sweets for Saturday
Everyday Sister Sharing Sunday
Melt in Your Mouth Monday
Theme Baker Sunday
Mingle Monday
I'm Loving' It
These Chicks Cooked
Foodie Friday
Friday Food
Kitchen Fun and Craft Friday
Friday Favorite

Frozen Tart Cherrytini

I can’t believe the first month of 2012 went by so quickly.  Here’s my question for you, my dear friends.  Were you able to keep up with your New Year Resolutions so far?  “Eat healthy food” and “exercise more to get fit” are among the top New Year Resolutions for most people every year.  Are those your New Year Resolutions as well?  What does it have to do with my Frozen Tart Cherrytini, you might ask.  Here’s what.  Have a few drinks and forget about your New Year Resolutions!  hahaha….no, no, no, I’m just teasing.  Seriously, here’s what.



Tart cherries are one of today’s hottest Super Fruits with many health benefits!  Did you know February is also National Cherry Month?  I’m so glad to have the opportunity to participate in Kitchen PLAY’s February Progressive Party featuring these lovely Tart Cherries brought to us by The Cherry Marketing Institute.

According to The Cherry Marketing Institute, there are more than 50 studies specifically on tart cherries, linking the fruit to anti-inflammatory benefits, reduced pain from gout and arthritis, and an extensive list of heart health benefits. Recent studies even suggest tart cherries can help reduce post-exercise muscle and joint pain. Isn’t that wonderful?



I love that bright red, vibrant color from the tart cherries. The color is not just for looks! This bright red color comes from the powerful antioxidants called anthocyanins, which are also responsible for tart cherries’ high antioxidant capacity and anti-inflammatory benefits.  If you’re interested to read more about the health benefits and nutrition information, please visit Choose Cherries.



So, drink up before and after you exercise! This super fruit is simply awesome and good for you. I prepared two different beverages using tart cherry juice. One is the cocktail version of Frozen Tart Cherrytini (with vodka), which is perfect for cocktail parties, gatherings, or a romantic date with your significant other to celebrate the upcoming Valentine’s Day! The other version that I have prepared for you is a non-alcoholic version, which is perfect for your every day enjoyment, especially post-exercise replenishment.  Both versions are super refreshing, with the sweet and tart flavors balanced so well with each other.



You might wonder the differences between sweet cherries and tart cherries? Sweet cherries are grown primarily for fresh eating. The tart cherry, also called “red tart”, “sour cherry” or “Montmorency”, is widely processed into dried, frozen and juice forms so they are available year-round.  For more recipe ideas, please visit Choose Cherries’ site, follow them on Facebook or Twitter.  It’s super fun and easy to Go Red Instead! 

The Cherry Marketing Institute is also sponsoring a delicious giveaway at Kitchen PLAY. Simply recreate one or more recipes from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter.  All qualifying bloggers in each course will be entered to win the following prize pack shipped directly to each winner (valued at $100).

• A recipe rock
  
• Sur La Table red measuring cup set
  
• Sur La Table red mixing bowls, set of three
  
• Yaritza apron
  
• 1 lb bag of dried tart cherries
  
• 1 bottle of tart cherry juice
  
• branded cherries tote

No purchase necessary to enter. Void where prohibited. Open to US residents only. The deadline is February 29, 2012. Please review the complete contest rules before entering. Good luck!

Disclaimer: This post is sponsored by Kitchen PLAY and The Cherry Marketing Institute.  All opinions are my own and always will be.  


Please drink responsibly.  Health and General Disclaimers.






Frozen Tart Cherrytini  (Printable Recipe)
Servings: 4

12 frozen pitted tart cherries
2 Meyer lemons (or regular lemons if you can’t find them)
3 tablespoons sugar
2 1/2 cups tart cherry juice, chilled
1 1/2 cups vodka (I used Grey Goose)
2 cups of ice cubes

Thread 3 tart cherries onto each (4-inch) cocktail pick or skewer and keep them in the freezer until they are ready to serve.

Zest one Meyer lemon onto a shallow dish, mix together with sugar, set aside. Cut lemon in halves and “rub” the cut-side of the lemon against the rims of the 4 (10oz) martini glasses. Dip the rims of the glasses into the lemon-sugar. With a vegetable peeler, peel the other Meyer lemon.  In a large pitcher, twist the lemon peels to extract the natural oil, and leave the peels inside the pitcher after the twisting and squeezing.

Squeeze the juice from both lemons into the pitcher and add the cherry juice and vodka. Fill a cocktail shaker with 1 cup of ice. Pour 1/2 of the vodka mixture into the cocktail shaker and shake for at least 20 seconds.

Pour into 2 of the prepared glasses. Repeat with the remaining vodka mixture. Place a cocktail pick with frozen tart cherries onto each glass and serve.

 

Frozen Tart “Cherrytini” (non-alcohol version) (Printable Recipe)
Servings: 4
12 frozen pitted tart cherries
2 Meyer lemons (or regular lemons if you can’t find them)
3 tablespoons sugar
2 1/2 cups tart cherry juice, chilled
1 1/2 cups white grape juice
2 cups of ice cubes

Thread 3 tart cherries onto each (4-inch) cocktail pick or skewer and keep them in the freezer until ready to serve. Zest one Meyer lemon onto a shallow dish, mix together with sugar, set aside.  Cut lemon in halves and “rub” the cut-side of the lemon against the rims of the 4 (10oz) martini glasses.  Dip the rims of the glasses into the lemon-sugar.

With a vegetable peeler, peel the other Meyer lemon.  In a large pitcher, twist the lemon peels to extract the natural oil, and leave the peels inside the pitcher after the twisting and squeezing.  Squeeze the juice from both lemons into the pitcher and add the cherry juice and grape juice.

Fill a cocktail shaker with 1 cup of ice. Pour 1/2 of the tart cherry mixture into the cocktail shaker and shake for at least 20 seconds. Pour into 2 of the prepared glasses. Repeat with the remaining tart cherry mixture.

Place a cocktail pick with frozen tart cherries onto each glass and serve.



I'm sharing this recipe with:

I'm Lovin' It
Full Plate Thursday
Foodie Friday
Friday Potluck
Friday Food

A Quick and Healthy Amuse Bouche—Baked Stuffed Green Olives

An amuse bouche is a single, bite-sized hors d’œuvre.  Amuse-bouches are different from appetizers in that they are not ordered from a menu, but, when served, are done so according to the chef's selection alone.  The term is French, literally translated to "mouth amuser".  These Baked Stuffed Green Olives certainly are mouth amusers! 



My Baby Girl adores olives... any kind of olives.  Whenever I open the door of the refrigerator or kitchen pantry, she always spots a can or a jar of olives and asks for some.  Of course, I’m more than happy to serve her some and enjoy a few with her together.    They are such a healthy and tasty snacks.



These Baked Stuffed Green Olives are super simple to prepare and take this healthy treat to a whole new level!  To continue with the healthy trends, I bake them in the oven instead of frying.  With the panko coating, they are super crunchy and you can’t tell that they are baked and not fried!  Let them slightly cool down before biting into one.  You can feel the burst of the juicy and salty olive along with its wonderful aroma.  Then comes the gooey melted cheese in the center.  I truly enjoy the different texture in each layers of these stuffed olives.  They are the perfect small bites before a meal, or, you can serve them as appetizers on the game days and gatherings.   



I’m submitting this recipe to this month’s Kitchen-PLAY progressive party sponsored by Lindsay Olives.  Come check it out and join in for the fun.  Here’s the link for the contest rules. 








Baked Stuffed Green Olives (Printable Recipe)


1 can (6 ounces) Lindsay Green Ripe Oives, drained
2 ounces Brie
1/4 cup flour
1 egg
1 cup panko breadcrumbs
1 to 2 tablespoons olive oil, for drizzle

Preheat oven to 475 degree F.  Line a baking sheet with foil or silpat, set aside.

In a small shallow dish, slightly whisk the egg. Set aside.  Place the panko breadcrumbs in another shallow dish, set aside.

Stuffing a small piece of cheese into each olive.  Dust the stuffed olives with flour.  Roll them around to make sure they are all covered.  Shake off excess flour and dip them into the whisked egg.  Then, coat them in the panko breadcrumbs.  Place them on the prepared baking sheet 1/2-inch apart.

Drizzle the olive oil on top of the stuffed olives and bake for 12 to 15 minutes, or until golden brown.  Thread them on cocktail skewers or place them on a small plate to serve.  Wait until they are slightly cool down before serving.


I'm sharing this recipe with:

Melt in Your Mouth Monday
Mingle Monday

Hong Kong Bakery-Style Sausage Bun (腸仔包) Using Tang Zhong Method (湯種法) with Video Tutorial

If you’ve been following my blog for a while, you would probably remember the different types of bread recipes that I created with the Tang Zhong Method (湯種法).  Think of the Tang Zhong Method (湯種法) as the “starter” or dough base for your bread.  This method yields the softest and fluffiest bread you’ll ever experienced.  Unlike the traditional homemade bread, which often turns into “stone” the very next day; in contrast, the softness of the bread made with the Tang Zhong Method (湯種法) lasts for days.  Simply reheat the bread in the microwave and it tastes and feels as it’s just came out of the oven.  If you’ve missed the previous recipes and video, no worries, here they are again: A Loaf of White Bread, The Prosciutto di Parma with Smoke Gouda Crescent, Friendship Braided Bread, and The Brown Wheat Bread - Cheesecake Factory Style. 





Ever since I’ve discovered how easy and tasty homemade breads are, I’ve been making bread and buns more often at home.  The “demand”  had also increased, hence, I’ve been using a new method in preparing the Tang Zhong.  In my previous 4 bread recipes mentioned above, I recommend pouring the boiling water over the bread flour to create the Tang Zhong.  This works wonderfully when you’re preparing a single batch of Tang Zhong for 8 buns OR a loaf of bread in an 9 by 5-inch loaf pan such as this one below. 

Image From Amazon

However, I’ve switched to a different loaf pan long ago because of the increase in demand. I often found myself baking 2 loaves of bread in a day, one for my family and one for my In-Laws.  Or, a loaf of bread with another batch of (a dozen instead of 8) buns, such as these Hong Kong Bakery-Style Sausage Buns.  Back to this new loaf pan below, it has the capacity of 1.5 times of the one above.  Which means that I often find myself creating 3 times the amount of Tang Zhong.  Plus, the end result just look much better with the rigid/straight corners.   At the end of this post, I’ll show you in a short video on how the new loaf of  bread looks like after it’s out of the oven!  So what is the new method of preparing Tang Zhong?  Simply prepare it on the stove top! 

Image From Amazon

Here’s a simple pictorial on how to prepare the Tang Zhong on the stove top.

1) In a small/medium saucepan, add 1 1/2 cup of water and 3/4 cup bread flour together.

2) With a wooden specula, stir until there’s no big lumps.

3) Turn on the stove to low heat and continue to stir.  The dough will start to thicken.

4) When the dough turns slightly translucent and thicken, remove from heat and let it cool slightly.

5) Line a kitchen scale with plastic wrap, evenly divide the dough into 2, I always use a digital kitchen scale such as this one for accuracy (I’ve been using this scale for a while now.  I love it because the price is reasonable, very accurate and easy to use.  Besides, you will need one for making French Macarons anyway…okay, that’s another post.  Sorry….hehehe…)  I always get 200 gram (about 7 ounces) of Tang Zhong for each of this recipe.

6) Wrap each one up and refrigerate it overnight before use.

The next day when you’re ready to bake, follow my recipe’s instructions at the bottom of this post.  This video below shows you how to form these Hong Kong Bakery-Style Sausage Buns, after the dough finishes the first round of proofing (refer to Step III and Step IV from the recipe).  Please enjoy the video.  





Pretty easy, huh?  In fact, they are, and very tasty as well.  Nothing beats the aroma of bread baking in the oven.  The whole house smells wonderful, just like home.  Oh well, some days my home smells like a bakery!  hahaha….

I usually use all beef kosher sausage to make these buns because my family prefers the taste.  But you can use your favorite kind of sausages, such as chicken, turkey or pork.  Another note, when you’re ready to make these buns, the whole process from start to finish takes about 3 1/2 hours.  However, there are a lot of “down time” in between because of the proofing, resting and baking.  The real hands on time is approximately 20 to 30 minutes, depending on how fast you can form these buns. So, you might want to make sure you have sufficient time before you get started.   





Here’s a closer look at the inside of these sausage buns below.  See how light and fluffy they are?  I just love them.  Especially, when I don’t have to pay $1.75 to $2.00 per bun at our local bakery.




If I still haven't convinced you to make your own Tang Zhong bread, you’ve got to watch this short video below.  This video will show you how light and fluffy a loaf of Tang Zhong bread could possibly be! Unlike commercially produced bread, this one has NO artificial ingredients nor hard to pronounce “stuffs”/chemicals in the bread to make it light and fluffy for days.  It’s all NATURAL and basic ingredients.  It’s the “method” and LOVE that do the magic!










Hong Kong Bakery-Style Sausage Buns:
(Printable Recipe)
Makes 12 buns

200 grams (about 7 ounces) of Tang Zhong (see recipe below)
3/4 cup of warm milk
3/4 teaspoon salt
4 1/2 tablespoons sugar
4 1/2 tablespoons melted butter
2 1/2 cups bread flour
1 tablespoon active dry yeast
12 sausages

Egg Wash Ingredients:
1 Beaten Egg
1 teaspoon water


To Make The Bread:

I. Take out the Tang Zhong 湯種 from the fridge at least an hour before use (I usually leave it on the countertop until it's room temperature).

II. In a bread machine, pour in the ingredients in this order, warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. Set bread machine to dough setting according to its user menu.

III. When dough is ready, grease your hands and a clean working surface with cooking spray.  Take the dough out from the bread machine and gently knead it a few times to deflate it. Divide dough into 12 equal portions and shape them into balls. Leave them in a warm place to rest for 15-20 minutes.

IV. On a lightly floured board, work with one portion of dough at a time.  Gently knead the dough a few times. Form it into a smooth round ball.

V. Gently roll the dough into an 13-inch log.  Gently wrap the dough around a sausage.  Tuck in the ends of the dough and place it on a silpat lined baking sheet at least 2 to 3-inch apart.  Remember, the dough need space to proof and might expand a bit more during baking.  Repeat with the rest of the portioned dough and sausages.

VI. Let the wrapped buns proof the 2nd round for 45 to 50 minutes in a warm place.

VII. Preheat oven 350°F. Prepare the egg wash by beating the egg and a teaspoon of water until well combined.  Gently brush egg wash on top of the buns and bake for 15 to 17 minutes. Cool on wiring rack.

Tips: When proofing the dough, make sure it's in a warm place and covered with wet towel or plastic wrap so it won't dry out. I usually place it in the oven with a bowl of hot water uncovered.

Note: The dough setting on my bread machine kneads the dough for 27 minutes and keeps the dough warm to proof for 1 hour.  If you don’t have a bread machine and knead your dough by hand, make sure you knead the dough for 15 to 20 minutes (depends on your strength and speed) and proof it for an hour until the dough double in size before you move on to step “III” from above.)


Tang Zhong 湯種:
Makes 2 (200 grams) = 2 (7 ounces approx.)

1 1/2 cup water
3/4 cup bread flour

1) In a small/medium saucepan, add 1 1/2 cup of water and 3/4 cup bread flour together.

2) With a wooden specula, stir until there’s no big lumps.

3) Turn on the stove to low heat and continue to stir. The dough will start to thicken.

4) When the dough turns slightly translucent and thicken, remove from heat and let it cool slightly.

5) Line a kitchen scale with plastic wrap, evenly divide the dough into 2, I always use a digital kitchen scale such as this one for accuracy.  I always get 200 gram of Tang Zhong each with this recipe.

6) Wrap each one up and refrigerate overnight before use.






This recipe is shared with:

Full Plate Thursday
I'm Lovin' It
Friday Favorites
Friday Food

Citrus Yogurt Parfait with Berries and Home Made Granola

I’m sure that many of you are eating lighter and healthier these days after the holiday feasts.  If eating healthier is one of your New Year Resolutions, then I have a special treat for you today!  This Citrus Yogurt Parfait with Berries and Home Made Granola is absolutely tasty and satisfying.  You can serve this parfait as breakfast, afternoon snack, and/or dessert. 



The citrus zests in the low fat vanilla yogurt is refreshing and delightful.  The yogurt is slightly sweetened by the agave, which complement perfectly with the sweetness and tartness from the berries and pomegranate.   The Home Made Granola adds a wonderful contrasting crunch to the parfait.  Not to mention, the granola is a perfect snack on it’s own.  I’ll go over the details in its ingredients in just a bit.



Here is a closer look at the parfait.  Hm….one perfect bite with a little bit of everything!



Let’s take a look at the Home Made Coconut Granola with Almonds, Pistachios, Dried Cranberries, Dried Cherries, and Goji Berries.  It’s a lovely combination of flavors and texture.  Also, each ingredient contains awesome vitamins and nutrition with many health benefits. If you’re not familiar with Goji Berries, I got mine from a Chinese supermarket.  I know Whole Foods markets carry them as well. Or, you can simply order them here.  Below is a picture of the Goji Berries, they are also known as Wolfberry or Fructus Lycii.  They are one of the basic ingredients used in Chinese soups.

According to WebMD, the goji berry are filled with powerful antioxidants and other compounds that may help prevent cancer, protect vision, and other illnesses, including heart disease. Antioxidants may also boost the immune system and lower cholesterol and slow the aging process.  Boy, that sounds like music to my ears.   To read more about the health benefit and side effects of Goji Berries, please click here.   



I usually make a large batch of these granola and store them in an air tight container.  That way, it’s always available when I need to make a parfait, top them on yogurt or ice cream, add into cereal or oak meal, or simply snack on them as is.



Below is a picture of the granola with each of the main ingredient listed.  Check it out.



I hope you’ll try this granola and parfait.  You’re going to love them.  Thank you for stopping by today and wish you a wonderful weekend!


 
 
Disclaimer: No information, ingredient or product mentioned on this site is meant to diagnose, treat or replace professional medical advice.  They are my experience, my journey, and my opinions.  Please consult with your doctor before using any of the ingredients or products mentioned here. 
 



Citrus Yogurt Parfait with Berries and Home Made Granola
(Printable Recipe)
Serves 2


1 cup low fat Vanilla yogurt
zest of 1 orange
1 tablespoon of agave
1/2 cup black berries
1/2 cup blueberries
1/4 cup pomegranate
1 cup Home Made Granola (recipe followed)

In a medium bowl, stir yogurt, orange zest and agave together, set aside.  In another medium bowl, mix black berries, blueberries and pomegranate together, set aside.

Drop 1/4 cup of the mixed berries into each of the 2 tall parfait glasses.  Top with 1/4 cup of yogurt mixture into each glass; followed by 1/4 cup of the home made granola.  Repeat one more time with these layers of each ingredient.  Serve immediately and enjoy!



Coconut Granola with Almonds, Pistachios, Cranberries, Cheeries and Goji Berries:
Makes: 8 cups

4 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups sliced almonds
1/4 teaspoon of kosher salt
6 tablespoons of coconut oil
2/3 cup honey
1 teaspoon vanilla extract
1 cup dried cranberries
1/2 cup dried tart cherries
3/4 cup roasted pistachios, shelled
1/4 cup dried goji berries

Preheat the oven to 350 degrees F.

In a large mixing bowl, toss the oats, coconut, almonds and salt together.  In a medium bowl, whisk together the coconut oil, honey, and vanilla. Pour the honey mixture over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated.

Pour onto an 12 by 17 by 1-inch sheet pan lined with foil. Bake, stirring every 8 -10 minutes with a wooden spatula/spoon, until the mixture turns a nice, even, golden brown, about 35-40 minutes.

Remove the granola from the oven to cool on a wiring rack, stirring occasionally.  When granola is completely cooled, mix in cranberries, cherries, pistachios and goji berries. Store the granola in an airtight container.


This recipe is linked with:

Melt in Your Mouth Monday
Mingle Monday
Tuesday Talent Show