Recently, my friend invited me over to test out a yogurt recipe her mom had given her. My mom also made yogurt when I was growing up, but from what I remember, she always used a yogurt maker, or a careful process maintaining a specific temperature while the yogurt cultured for hours. The recipe my friend had was pretty simple though, and our yogurt turned out great! It was thick like Greek yogurt and not overly sour. The next day, at a party she was hosting, my friend served the yogurt with a raspberry compote on top. It was so good! The yogurt didn’t even have to be sweetened!
I wanted to serve the yogurt and raspberry compote for breakfast the next day, but I knew it wouldn’t be enough to fill up Limi’s tummy. Then that morning, my little munchkin was demanding oatmeal for breakfast so I threw the three of them together and it made a wonderful parfait! Any combination with two of the three is also good.
I am including the yogurt recipe at the bottom, in case you are interested, but you can also use store bought plain or vanilla yogurt to make the parfait. If you opt to make the yogurt, you will want to make sure you have the right powdered milk. The recipe calls for non-instant powdered milk. I didn’t initially know the difference between instant and non-instant, but it is simple.
Instant: quickly dissolves in cold water.
Non-instant: needs to be dissolved in warm water.
I know many powdered milk varieties at the store are the instant milk, but there may be non-instant available at your store as well. I got mine from the LDS canneries in my area, but you can also get Non-Instant Powdered Milk online from websites such as Amazon.
2 cups Microwave Oatmeal
1 (10 oz) package frozen raspberries
1/2 lemon, juiced
1 TBS sugar (more or less to taste)
1 TBS corn starch
1 1/2 cups plain yogurt (see recipe below)
Put the raspberries in a small sauce pan and add the lemon juice. Mix the sugar and corn starch (to prevent clumping) then add them to the raspberries. Heat over medium heat, stirring frequently, to ensure everything combines as the raspberries melt. Continue to simmer until the raspberries have broken down completely, and the sauce has thickened. Remove from heat and let cool slightly.
Put the cooked oatmeal in two cups or bowls. Let cool slightly. Divide the yogurt and put on top of the oatmeal. Once the raspberry compote is no longer hot (warm is okay), put it on top of the yogurt. Serve or refrigerate for later.