Nut free breakfast options are hard to come by. This nut free cherry parfait solves that problem, so there is no longer any need for food envy!
November marks the start of cherry season, so a trip to regional Victoria to pick some, fresh from the farm was in order. With a group of dietitians and foodies, we left Queen Victoria Market after a breakfast of cherry danish and cherry muesli and yoghurt (where the inspiration for this nut-free recipe came from) to Chappies U-Pick Cherries and Berries.
After learning about the different cherry varieties and heading out to the orchard to pick a punnet to take home, we headed to Wild Cattle Creek Estate for a cherry inspired lunch.
Armed with my fresh cherries, a nut-free cherry parfait was all I could think about after having to miss out on the one at breakfast. I used Amy’s Grains, some Greek yoghurt and cooked down the cherries slightly in a little sugar and balsamic. Apparently, cherries turn brown when you cook them, so be careful not to cook them for too long so that you retain that lovely colour. Oh, and if you can, invest in a cherry pitter. I don’t have one and it took me a while (and a bit of mess!) pitting them manually.
- 250g fresh cherries
- ½ teaspoon caster sugar
- ½ teaspoon balsamic vinegar
- ½ cup (50g) nut-free muesli
- ½ cup (150g) Greek yoghurt
- Remove stems and pit cherries
- Add cherries, caster sugar and balsamic vinegar to a saucepan and cook on a medium-low heat for 5 minutes. Allow to cool for 5 minutes
- Using a tablespoon measure as a guide, layer yoghurt, cooked cherries and muesli in two parfait glasses
- Top with fresh cherries and serve immediately
What is your favourite way to eat cherries?
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