A colorful, tasty, and healthful alternative to overly rich and super sweet desserts. This dish is rich in phytochemicals from the berries and a good source of protein.
Serves: 4
Per Serving: 240 Calories, 8.5g Protein, 14g Fat, 21g Carbohydrate, 2g Fiber
Ingredients:
Brittle:
1 teaspoon extra virgin olive oil
3 tablespoons Grade B maple syrup
2 tablespoons sliced almonds
⅛ teaspoon ground cardamom
Maple Scented Yogurt:
2 cups organic plain Greek yogurt
1 ¼ cups fresh berries, any type
1 teaspoon Grade B maple syrup
Leo Gong, 2014
Cooking Directions:
- Preheat oven to 375°F and turn the oven light on. Line a rimmed baking sheet with parchment paper.
- Spread the oil on the parchment paper with a paper towel or brush, covering the parchment with a thin, even film of oil.
- Combine the maple syrup, almonds, and cardamom in a small bowl. Pour the mixture onto the oiled parchment paper, then tilt the pan to spread it evenly. Bake for 5 to 7 minutes (stay near the oven to keep an eye on it and be sure it does not burn). The syrup will first become bubble, then, after another 2 to 3 minutes, the almonds will turn a golden color and the syrup will turn a deep amber color.
- At this point, remove the brittle from the oven and let cool to room temperature. Optional: place in the freezer for about 5 minutes then use a thin metal spatula to lift the hardened brittle and break it into randomly sized pieces. Use immediately or store in an air-tight container.
- To make the yogurt mixture and assemble the dish, put the yogurt, 1 cup of the berries, and the maple syrup in a bowl and stir gently to combine.
- Just before serving, spoon the yogurt mixture onto dessert dishes and top with the brittle, and scatter the remaining ½ cup of berries around the edges.
Recipe from: Rebecca Katz, The Longevity Kitchen