Toasted Hazelnut Breakfast Parfait

Toasted Hazelnut Breakfast Parfait could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. This recipe serves 3. One portion of this dish contains roughly 9g of protein, 14g of fat, and a total of 230 calories. For $1.75 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from A Zesty Bite requires chia seeds, cocoa powder, raspberries, and hazelnuts. 451 person were glad they tried this recipe. Plenty of people really liked this morn meal. It is an affordable recipe for fans of European food. From preparation to the plate, this recipe takes approximately 8 minutes. With a spoonacular score of 75%, this dish is solid. Raw Chocolate Hazelnut Breakfast Parfait, Kiwi/berries Parfait With Toasted Coconut, and TOASTED COCONUT QUINOA YOGURT PARFAIT with GINGERED MAPLE SYRUP are very similar to this recipe.

Servings: 3

Preparation duration: 4 minutes

Cooking duration: 4 minutes

 

Ingredients:

2 tablespoons chia seeds

cocoa powder for topping

1 tablespoon plus 1 teaspoon International Delight hazelnut creamer (sugar and fat free)

2 tablespoons chopped hazelnuts

2 cups plain yogurt

1 1/4 cup raspberries

Equipment:

bowl

frying pan

Cooking instruction summary:

In a bowl combine the yogurt, creamer and chia seeds. Stir until well combined and then set aside.Add hazelnuts to a skillet over medium heat. Toss them in the skillet for about 4-5 minutes and then remove.Place yogurt in a cup or parfait dish filling halfway. Add some raspberries and then top with another 2 spoonfuls of yogurt. Add the toasted hazelnut to the top and then sprinkle a little bit of cocoa powder to the top.

 

Step by step:


1. In a bowl combine the yogurt, creamer and chia seeds. Stir until well combined and then set aside.

2. Add hazelnuts to a skillet over medium heat. Toss them in the skillet for about 4-5 minutes and then remove.

3. Place yogurt in a cup or parfait dish filling halfway.

4. Add some raspberries and then top with another 2 spoonfuls of yogurt.

5. Add the toasted hazelnut to the top and then sprinkle a little bit of cocoa powder to the top.


Nutrition Information:

Quickview
229k Calories
9g Protein
14g Total Fat
19g Carbs
11% Health Score
Limit These
Calories
229k
11%

Fat
14g
22%

  Saturated Fat
4g
26%

Carbohydrates
19g
6%

  Sugar
10g
11%

Cholesterol
21mg
7%

Sodium
77mg
3%

Get Enough Of These
Protein
9g
19%

Manganese
1mg
61%

Fiber
7g
29%

Phosphorus
274mg
27%

Calcium
273mg
27%

Magnesium
78mg
20%

Vitamin C
14mg
18%

Copper
0.34mg
17%

Vitamin B2
0.28mg
16%

Vitamin E
2mg
14%

Potassium
444mg
13%

Zinc
1mg
12%

Selenium
8µg
12%

Vitamin B1
0.18mg
12%

Vitamin B12
0.6µg
10%

Folate
37µg
9%

Iron
1mg
9%

Vitamin B5
0.89mg
9%

Vitamin B6
0.14mg
7%

Vitamin B3
1mg
7%

Vitamin K
5µg
5%

Vitamin A
184IU
4%

Vitamin D
0.16µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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