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satisfy your unsweet tooth

I have been dreaming about this dessert. Tangy yogurt with crunchy granola, juicy orange slices, and tart cranberries, drizzled with ooey, gooey honey. A balance of flavors, perfectly smooth and toothsome with a hint of zing and floral perfume. Perhaps this combination doesn’t scream dessert! to you. But after a few weeks of my no-sugar cleanse, I am ready to tip the scales again back to my status quo, the unsweet tooth.

With the exception of a recent glutinous, gluttonous vat of rice pudding I made, my proclivity is to stick with desserts–if I eat sweets at all–that are countered in sweetness by a strong salty, bitter, floral, or spicy flavor. Hence the only way I love chocolate: dark as possible and served either drizzled over tart fruit or pretzels, steeped in spicy Mexican hot chocolate, or baked in a rose or lavender Parisian chocolat. Since Frugal Kiwi satisfies those requirements in her latest endeavor, I think I’ll give her dark chocolate grapefruit truffles a try.

I’m calling my dessert a parfait, even though it’s a far cry from the French classic meant to be a concoction of frozen cream and syrup. Anyway, it seems better than calling it “yogurt surprise.” And hey, I ain’t never met nobody who doesn’t like parfait (that’s my favorite line from Shrek). This dessert couldn’t be easier to make, and if tart dessert ain’t your thang, make it for breakfast!

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American “parfait”
serves one

1 c. plain Greek yogurt
3/4 c. granola (recipe here
1 navel orange
Handful of dried cranberries
Drizzle of honey (wildflower is delicious if you can find it)

Remove orange peel with a paring knife. Cut oranges crosswise into slices, then cut those into wedges. Layer yogurt, then granola, orange, cranberries, and honey. For maximum awesomeness, chill in refrigerator for 20-30 minutes. Consume.

Editor’s Note: This post is part of Seasonal Celebration Sunday, Slightly Indulgent Tuesday, Frugal Days, Sustainable Ways Blog Hop, and Fight Back Friday