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Power up on superfoods

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The Washington Post recently challenged D.C.-area chefs to come up with recipes that feature at least two superfoods. In this recipe, Bryan Voltaggio -- the first chef to compete on both Bravo's Top Chef and Top Chef Masters shows -- includes the superfoods honey, pumpkin seeds and dried blueberries.


Coconut Yogurt Parfaits with Blueberry-Madras Curry Granola

 

(Makes 4 servings)

 

MAKE AHEAD:

The yogurt mixture needs to set overnight in the refrigerator. The granola can be stored in an airtight container for up to one week.

 

INGREDIENTS

 

YOGURT

875 ml (31/2 cups) plain Greek-style yogurt (regular, low-fat or non-fat)

1 vanilla bean

400 ml (13 1/2 oz) canned regular or low-fat coconut milk

125 ml (1/2 cup) honey

0.6 ml (1/8 tsp) fine sea salt

8 grams (2 small) gelatin sheets

Crushed ice

Water

 

GRANOLA AND PARFAIT

 

65 ml (1/4 cup) packed light brown sugar

2.5 ml (1/2 tsp) fine sea salt

2.5 ml (1/2 tsp) Madras curry powder

65 ml (1/4 cup) maple syrup

30 ml (2 tbsp) honey

375 ml (11/2 cups) rolled oats (do not use quick-cooking)

125 ml (1/2 cup) unsweetened flaked coconut

125 ml (1/2 cup) blanched slivered almonds

65 ml (1/4 cup) raw hulled pumpkin seeds

125 ml (1/2 cup) dried blueberries

Fresh blueberries, blackberries and/or raspberries, sliced, for garnish

 

FOR THE YOGURT: Place the yogurt in a mixing bowl; let it sit at room temperature for 2 to 3 hours.

Meanwhile, split the vanilla bean and scrape its paste into a medium saucepan. Add the scraped bean halves along with the coconut milk, honey and salt, and cook over medium heat, stirring to incorporate. Once the mixture begins to bubble at the edges, turn off the heat. Strain into a liquid measuring cup, discarding the solids.

Place the gelatin sheets in a microwave-safe bowl; breaking them up is OK. Cover with an equal mix of ice and water (just enough to moisten the sheets); let sit until the gelatin blooms. Warm in the microwave on low just long enough for the gelatin to melt, then stir the liquified gelatin into the coconut milk mixture. Add that to the yogurt and stir until well incorporated. Divide evenly among the jars; they should be filled about halfway. Cover and refrigerate overnight.

 

FOR THE GRANOLA AND PARFAITS: Position racks in the upper and lower thirds of the oven; preheat the oven to 160 C (325 F). Have 2 large rimmed baking sheets at hand.

Combine the brown sugar, salt, curry powder, maple syrup and honey in a medium saucepan over medium heat, stirring until well blended and just beginning to bubble at the edges. Remove from the heat to cool.

Combine the oats, flaked coconut, almonds and pumpkin seeds in a mixing bowl. Pour the brown sugar-honey mixture over the dry ingredients; use a spatula to coat evenly. Divide between baking sheets. Bake on the upper and lower racks for 15 minutes, then rotate the pans top to bottom and front to back, using the spatula to move the granola on the outer edges into the centre of each baking sheet, and vice versa. Bake for 15 minutes, then repeat the rotation/spatula steps. Bake for 8 to 10 minutes or until evenly browned. Cool completely, then add dried blueberries. The yield is about 1.2 litres (4 3/4 cups).

Spoon about 1/3 cup of the granola on top of each portion of set yogurt; just before serving, garnish with fresh berries.

 

Nutrition per serving (using non-fat yogurt and low-fat coconut milk): 470 calories, 25 g protein, 67 g carbohydrates, 12 g fat, 7 g saturated fat, 0 mg cholesterol, 250 mg sodium, 2 g dietary fiber, 57 g sugar.


-- The Washington Post

Republished from the Winnipeg Free Press print edition June 21, 2014 D14

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