… some food porn!

As a professional nutritionist nutrition geek, I often dig into the stacks of “Eating Well,” “Nutrition Action” and “Vegetarian Times” magazines that have accumulated in our house over the years. While I must admit an occasional taste for trashier publications (“Us Weekly,” “People,” etc.), reading up on the merits of beta carotene or omega-3 fatty acids takes the proverbial cake for me any day.

On break today from a carpentry project I had been working on with my father, I was flipping through an old issue of ‘Eating Well’ when I came across a feature titled ‘4 Simple Desserts.’ One dessert in particular caught my eye– a parfait of ricotta, cherries, slivered almonds and cinnamon. There happened to be a dish of cherries in the fridge, so I went ahead and constructed the parfait, with a few small substitutions.

We Brin-Billians don’t have a microwave, so rather than zapping the fruit as instructed, I used a vegetable steamer and steamed the cherries over the stove top. I waited until the cherries had been steamed to de-pit them, and then layered the fruit with some Greek yoghurt, topping the mixture with some cinnamon and a bit of granulated sugar. Turbinado sugar would have also been a fine addition.

Cherry and cinnamon yoghurt parfait. My first attempt at food photography!

Take two. As you can see, I used quite a bit of cinnamon. All the more anti-inflammatory power!

The result? Utter and complete deliciousness, with a hefty dose of protein and calcium (the yoghurt), as well as a wide swathe of nutrients courtesy of the fruit and cinnamon.*

I encourage you to make this yoghurt parfait for breakfast, lunch or dinner. Feel free to make the dish your own– add almonds or walnuts for additional protein and healthy monounsaturated fats, or bits of dark chocolate for an extra kick.

Bon app!

* Note that Greek yoghurt, which is essentially “regular” yoghurt that has been strained, is lower in calcium than its pre-strained counterpart; some calcium is lost in the whey that is discarded. Despite being lower in calcium, however, Greek yoghurt is much creamier and (in my opinion) more flavorful than “regular” yoghurt.

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