It has been such a busy summer. Summer is really precious in parts of the world that go through long, harsh winters and have a short teasing duration of warm weather. Back in Southern India where I grew up, we never knew to appreciate beautiful, bright and sunny days. We took them for granted and always longed for those rare and countable stormy/rainy days. I don’t recall anyone calling a sunny day as ‘beautiful’.
You could plan a day trip or a long vacation at any time of the year and be assured that rain would never spoil sport. There was nothing special about summer weekends either and planning a rain date is totally unheard of there, even now.
Life changed so much after moving to the Northeast United States. It was very exciting to go through a couple of winters. When everyone around us would pray for sunshine, we’d hope for several inches of snow. The white fluffy wonder made us to become like little kids and we played crazily outside every time it snowed. As years passed by, winters started to feel rough, never ending and boring. Shorter days, longer nights and the rare glimpses of warm sunny days made it even more depressing. We started to whine and grumble about snow too like everybody else.
Now we know how precious summer days are, especially the weekends. We try to make the best use of almost every weekend and plan for them even before it is Spring. The schedule for the entire season gets pretty packed that makes it appear even shorter. However shorter they may be, how much ever faster they may go by, the fun, pleasure and excitement that summers can give you is beyond any comparison.
As another summer and another vacation was about to get over, something really exciting came up to make me smile. Chobani the Greek Yogurt company wants me, and all of you, to develop a creative recipe using their yogurt as a key ingredient for their ‘Made With Chobani’ summer series. I created this ‘Mango Yogurt and Berry Parfait’ recipe for them and they’ll soon be featuring a bunch of such new recipes on their site. Check it out for tons of creative ways of using Chobani Greek Yogurt in your day to day cooking. I’m sure you can imagine how delighted and excited I am for this!.
This recipe is a fusion of an Indian yogurt based dessert (Amrakhand) with the classical American parfait to give a very rich, flavorful, creamy, vibrant and healthy dessert/breakfast. A tiny hint of cardamom gives this dessert a whole new flavor that’s makes it very pleasing and appetizing.
Prep Time: 5 mins
Total Time: 10 mins
Serves : 2
- ½ cup Chobani Whole Milk Plain Greek Yogurt
- ½ cup mango pulp (fresh or canned)
- 1 tsp agave nectar (optional)
- ¼ tsp cardamom powder
- ½ cup chopped strawberries
- ½ cup blueberries
- ½ cup granola
Whisk together mango pulp, yogurt, cardamom and agave nectar (if using) until nice and creamy. Refrigerate.
Line up 2 parfait glasses or small bowls. Spoon 1/4 cup mango yogurt into each of two glasses. Top each with 2 tablespoons granola and 1/4 cup berries. Repeat to make another layer using remaining ingredients. Serve immediately.