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Recipe for Holiday Fruit Parfait with Yogurt, Cranberries, Applesauce, Pineapple & Kiwi |
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Prepare to behold one of the prettiest dishes ever! Imagine jewel-colored layers of cranberry and applesauce, golden pineapple and yogurt lined with iridescent kiwi slices. It does indeed look impressive but is easy as can be to assemble!
This colorful fruit medley was a hit at a holiday brunch last year. “This is really good,” a friend raved. Another friend at first seemed to disagree. “No way,” she said and then continued, “This is really, REALLY good.”
Everyone at the table nodded, surprised at the unusual combination of tart cranberry, sweet fruit and creamy yogurt.
And it looks as good as it tastes! The kiwi shines like exotic green glass against the pale yogurt and ruby-colored cranberry. “No way,” my friend might have responded, “This is really, REALLY beautiful.”
Prepared in advance, the fruit salad is also perfect for Christmas morning, perhaps served with fruity muffins or cinnamon buns. This makes time for a morning twirl around the kitchen, a story-time snuggle beneath a blanket, a moment for contemplation of the all-year blessings of the holidays.
Pull out your prettiest clear glass bowl and serve tableside for maximum effect. I wish I could promise that the layers 'stay' looking pretty once it's being served, but no. For a small group, individual parfaits might be especially impressive. Purchase the kiwis a few days ahead for additional ripening time. Slice the kiwis quite thin so they’ll more easily adhere to the sides of your bowl. To serve a larger group, add other fruit, perhaps oranges and bananas.
Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Become a Kitchen Parade fan on Facebook! HOLIDAY FRUIT PARFAIT
Makes 6 cups
- 1-1/2 cups cranberries (about 6 ounces)
- 1/3 cup water
- 3 tablespoons sugar
- 1-1/2 cups chunky applesauce (see TIPS)
- 4 - 6 kiwis, peeled, cut in 1/4 inch rounds
- 1 cup pineapple (fresh if available) cut in 1/2 inch pieces
- 3 cups low-fat vanilla yogurt
- 1/4 teaspoon cinnamon
- Additional pineapple, for garnish
Combine cranberries, water and sugar in heavy small saucepan, stirring until sugar dissolves. Bring to a boil over medium heat and cook until berries are soft, about 3 minutes. Reserve 2 tablespoons to use later as topping. Mix applesauce into remaining cranberry mixture. Cover and refrigerate until cold, at least 1 hour.
Arrange kiwi rounds in a single layer on the bottom of a clear glass bowl. Stand remaining kiwis around the bowl’s bottom edge, pressing to adhere to the glass. Spoon cranberry-apple mixture over top, then top with pineapple. Stir yogurt and cinnamon together and pour evenly over fruit. (If the bowl is shallow, one layer works great. If the bowl is tall, such as the trifle bowl in the photograph, two layers work better. For two layers, you may want more pineapple.) Cover and chill at least 1 hour and up to 1 day.
An hour or so before serving, top with reserved cranberry mixture and garnish pineapple.
A Winter Brunch Menu
Baked Bacon
Tomato Basil Quiche
Holiday Fruit Parfait (recipe above)
Gingerbread Muffins
More Holiday Brunch Ideas
More Fruit Salad Recipes
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Hi Alanna, this looks interesting but it will in no way work as a substitute for Fruit Soup which I am now making for our Olson Family Scandinavian Christmas Lunch on Saturday. But toward Spring, it may work well. I like the idea of the yogurt.
ReplyDeleteKeep it up, girl. You are your Mother's Daughter, fer shur!
Mom made the yogurt/fruit/cranberry for Christmas brunch - delicious, and there is something so much more special when the recipe comes from somewhere special like your site, and memories of St. Louis.
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