What’s pretty to look at but even better to eat, and pretty healthy, too? It has to be our pumpkin and yogurt parfait. Simple to make, this layered beauty is great for breakfast (in lieu of a smoothie) or for dessert. Packed with protein and the warmth of spice, this parfait is sure to please pumpkin lovers.
1/2 cup pumpkin puree or gluten-free solid pack pumpkin
2 ozs. Greek yogurt
2 tsp. grade A maple syrup
2 tsp. organic turbinado sugar, ground piloncillo, or stevia to taste
1 tsp. gluten-free vanilla extract
1 tbsp. pumpkin pie spice or 1 tsp. ground cloves, 1 tsp. cinnamon and 1 tsp. ginger
1 additional tsp. ground cinnamon
1 additional tsp. ground ginger
2 tsp. coconut milk from a can or from a coconut (not a carton)
1 tbsp. (or more) Bakery on Main Gluten-Free Maple and Cranberry Granola
1 piece cinnamon bark for garnish
1. In a small bowl, mix the pumpkin puree, vanilla, coconut milk, maple syrup, sugar and spices.
2. Starting with the pumpkin mixture in a parfait glass, layer spoonfuls of pumpkin, then yogurt, then pumpkin, then yogurt until you near the top of the glass. Aim to end with yogurt on top, and place a small dollop of pumpkin in the middle of the top layer of yogurt.
3. Sprinkle the gluten-free granola on top of the parfait.
4. Garnish with a small cinnamon stick or curl of cinnamon bark. Enjoy!