Listening: Comment te dire adieu?, Franciose Hardy
This morning was lovely and bright, and I woke up missing Paris ever so much! Since this bird won’t be flying anywhere in the near future, I suppose this will have to do: an oversized fresh berry parfait and some of the most delicious Lord Windsor coffee, sipped out of my favorite mugs, and shared with good friends.
- 5 cups granola
- 1 cup dried cherries, coarsely chopped
- 2 tablespoons finely chopped candied ginger
- 6 cups low-fat Greek yogurt (three 17.6-ounce containers)
- 1 1/2 cups raspberries
Mix together granola, cherries, and candied ginger. Place yogurt in a large resealable bag, and snip off end. Pipe a 1-inch-thick layer of yogurt into the bottom of a 4-quart trifle dish (7 1/2 inches in diameter, 5 inches deep). Scatter 1 1/2 cups raspberries over yogurt, and drizzle with honey. Sprinkle with 3 cups granola mixture. Repeat layering once, and top with a layer of yogurt. Mound 1 cup raspberries in center. Garnish with thinly sliced candied ginger (optional), and drizzle with honey. Serve immediately.
Adapted from Martha Stewart Living