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Greek Yogurt with Tandoori Honey and Freeze-Dried Fruit
Greek Yogurt with Tandoori Honey and Freeze-Dried Fruit Photo courtesy of John Lee

A breakfast parfait is, well, parfait all on its own. But sometimes we like to give it a little kick--as with this Indian-inspired Greek-yogurt dish. In his new cookbook, Try This at Home, Top Chef contestant Richard Blais incorporates tart freeze-dried fruit and a warming tandoori-spiced honey to create a weekday breakfast that’s easy to make and definitely exciting. The picture above shows a yogurt foam (instructions included in the Finishing Touches), but the unadulterated version is just as delicious.

Makes 4 servings

1 cup plain nonfat Greek yogurt

1 teaspoon ground tandoori spice mix

¼ cup honey

1 cup all-natural granola

1 cup finely chopped fresh fruit, such as pineapple, kiwi or bananas, or a combination

1 cup freeze-dried fruit, such as pineapple, bananas or berries, or a combination

8 small basil leaves, torn (optional)

8 small mint leaves, torn (optional)

1. Divide the yogurt among four small serving bowls.

2. In a small dry skillet set over low heat, toast the tandoori spice mix until very fragrant, about 3 minutes. Remove the skillet from the heat and add the honey. Using a wooden spoon, stir to combine.

3. Drizzle 1 tablespoon of warm spiced honey over the yogurt in each bowl. Divide the granola and fruit among the bowls and set aside. Garnish each serving with the basil and mint, if using, and serve immediately.

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