Winter Fruit, Yogurt & Farro Parfaits


1/2 c. farro
1 t. salt
1/4 c. lightly toasted chopped walnuts
1/4 c. chopped, pitted dates
1 1/2 c. plain Greek yogurt (or any other yogurt of choice, I used a yogurt here with 4% milkfat)
1 1/2 T. honey
2 oranges, segmented and cut into 3/4-inch pieces (I used 1 navel orange and 1 Cara Cara orange)
2 ripe fuyu persimmons, peeled and cut into 1/2-inch pieces
a handful of pomegranate arils


Cook the farro: Bring about 3 quarts of water to a boil in a 4 quart saucepan. Add farro and 1 t. salt. Boil until the farro is tender, about 25-30 minutes. Drain the farro and let cool to room temperature before proceeding with the recipe. When cool, toss the farro with the toasted walnuts and chopped dates.
In a small bowl, mix together the yogurt and honey. In another small bowl, toss together the citrus and persimmons.
In the bottom of a glass, layer 1/4 c. of the farro mixture, followed by 1/4 c. of the yogurt mixture, 1/4 c. of the fruit sprinkled with a few pomegranate arils, then another 1/4 c. layer of yogurt. Repeat the layers, ending with a layer of fruit on top.


Layers of sweetened yogurt, juicy citrus, ripe persimmons, pomegranate, and farro with dried fruit and nuts make this a breakfast that's healthy and hearty.


3 servings


Tuesday, December 9, 2014 - 11:15pm


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