Recently, I bought an EasiYo Yoghurt Maker. It is one of my new favourite things. In my various quests to make and grow as much of my own fresh and healthy food as possible (in my apartment), and to get my budget living, stay-at-home-mum skills on, I’m becoming cultured.
See what I did there?
So. I made yoghurt. I used a store-bought sachet, but the next thing I’m going to do is make my own starter culture from organic milk. When I do, I’ll share a tutorial on how I did. (Don’t you love how ‘when’ is so definitive? Now I *have* to do it!)
Despite all these lovely, lofty ambitions, there are just some days when dinner is an afterthought. Eager to tuck in to my yummy, sugar free, fresh yoghurt, and find something quick and healthy to make for dinner, I made some Banana Parfait.
I crushed up a few handfuls of my Activated Nuts, which was wonderful, as I really need to show my mortar and pestle some more love.
I don’t have parfait glasses, but I *do* have martini glasses. And while I’m still breastfeeding, cocktails are quite rare round these parts, so I’m rather excited to have found a use for them and bring them back from sabbatical.
Create your layers, as thick as you like, as many as you like.
I made two for dinner, served with some of my home-made banana bread, plus an extra one for my lunch the next day.
It was a surprisingly filling dinner actually, with the protein and good fats from the yoghurt and nuts proving quite satisfying, while the banana bread added something a bit more substantial to the meal.
It only took a few minutes to throw together, and would be great to make for breakfast, or brunch for those of us Hashimoto’s sufferers who can’t have dairy in the morning!
Next time I make these, I’ll slice the bananas thicker, and add some dessicated coconut and layer the yoghurt between banana and coconut, with the nuts away from the yoghurt to stop them from soaking up too much of the yoghurt.
What sorts of ingredients to you put in your parfaits?