A healthy yogurt parfait with berries and a sprinkling of gingersnaps.
July always brings on a personal identity crisis. Today is Canada Day and as a hockey jersey-wearing and maple leaf-flying Canadian, my national pride is shining brightly. But this week also brings the 4th of July, the Independence Day celebration of my adopted country and of my American-born husband and our two boys.
Really, this shouldn’t be a problem. If I wear a moose antler hat and star-spangled running shorts, I should be covered, right? Well, except that my kids might disown me, and I’d likely have my both Canadian citizenship and Green Card revoked all in one fell swoop.
And then there’s the problem of the seasonal red, white and blue dishes. Or should those just be red and white dishes in my case?
How do I draw diplomatic lines when it comes to making parfaits in the first week of July?
For the Canadian version, I’ll have to stick with raspberries, strawberries and yogurt. Behold the maple leaf!
For the American parfait, some of the red berries move over to make room for some blueberries. Star-spangled and healthy, thank you very much.
And the gingersnaps came to the rescue. Who doesn’t like gingersnaps?! I crushed some, added them to the granola and sprinkled the mixture amongst the yogurt and the berries.
Everyone is happy. International incidents are avoided. All is well.
In a small bowl, mix the granola and crushed gingersnap cookies.
Layer the strawberries into the bottom of two small glasses or bowls.
Layer with the Greek yogurt, granola, agave nectar, blueberries and raspberries.
Serve. Stir together before eating, if you wish.
Other Canada Day & 4th of July Recipes:
Cookin' Canuck's Easy Strawberry Sorbet
Cookin' Canuck's Blackberry & Strawberry Lemon Cakes for Fourth of July & Canada Day
Eat. Drink. Love.’s Strawberry Blueberry Salsa
Vintage Kitchen’s Cherry Capiroska (Vodka Cocktail)
Kitchen Riffs’ Blueberry Buckle
Triple Berry Gingersnap & Granola Yogurt Parfait
- ¾ cup granola your favorite kind
- ¼ cup crushed gingersnap cookies
- ⅓ cup raspberries
- ⅓ cup sliced strawberries
- ⅓ cup blueberries
- 1 cup nonfat plain Greek yogurt
- ½ teaspoon agave nectar
- In a small bowl, mix the granola and crushed gingersnap cookies.
- Layer the strawberries into the bottom of two small glasses or bowls.
- Layer with the Greek yogurt, granola, agave nectar, blueberries and raspberries.
- Serve. Stir together before eating, if you wish.
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