Around this time of year, I often find myself with a quarter can of pumpkin puree sitting in the back of my fridge. I don't know why it happens, but it always does. You know the feeling. Well, let's not squander this smidgen of squash. Waste not, want not, and make a healthy breakfast that will relieve you of some of that holiday eating guilt! Check out how to make these super simple, quick, and delicious parfaits out of that leftover canned puree!
Recipe
Ingredients:
4 TBS of canned pumpkin puree
1/2 cup of greek or regular vanilla yogurt (1 small container)
1/2 TSP of maple syrup or other sweetener
1/2 cup of granola or crunchy cereal of your choice
Steps:
1. In a small bowl, stir the raw pumpkin puree together with 2 TBS of the vanilla yogurt and 1/2 TSP of maple syrup. (Check for taste here and add additional sweetener, if you need it.)
2. Assemble the parfaits. These ingredients will make 1 regular-sized parfait or two mini-parfaits, as pictured above. If you're making the minis, just remember to further divide the ingredients at each step as you assemble. Here's one way to assemble the regular-sized parfait:
Scoop half the granola into you glass (or glasses). Next, layer in all the pumpkin-yogurt mixture. Then add another layer of almost all the remaining granola. Top with the remainder of the vanilla yogurt. Garnish with granola. Top with additional maple syrup, if desired.
And to think, you were about to throw that can away!
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