CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy!
Now here's a treat that is virtuous enough (fruit, yogurt) to be served for breakfast on a Monday, but tasty enough (oatmeal cookie crumbles) to make it pleasurable all week long. It's a simple and delicious treat, and it doesn't hurt that it's pretty, too. It was dreamed up by April Timboe of Siloam Springs, Arkansas.
Oatmeal Cookie Granola Berry Parfaits
Prep Time: 30 Min Total Time: 30 Min Makes: 8 servings
- 1 package Pillsbury® Big Deluxe® refrigerated oatmeal raisin cookies
- 1/2 cup finely chopped pecans
- 1/2 cup shredded unsweetened coconut
- 3 cups plain fat-free Greek yogurt
- 3/4 cup Blueberry Preserves
- 80 fresh raspberries (about 12 oz)
- 16 fresh mint leaves
- Heat oven to 325°F. Line 2 large cookie sheets with parchment paper. Let cookie dough stand at room temperature 10 minutes to soften.
- In large bowl, mix cookie dough, pecans and coconut with wooden spoon or knead with hands until well blended. Crumble mixture evenly on cookie sheets.
- Bake both cookie sheets at the same time 18 to 28 minutes, stirring every 5 minutes and rotating cookie sheets halfway through baking, until golden brown. Cool completely, about 20 minutes. Break granola into smaller pieces.
- Meanwhile, in medium bowl, mix yogurt and blueberry preserves until well blended. Refrigerate.
- To assemble parfaits, spoon 1/4 cup of the granola into each of 8 (8 oz) glasses. Top each with 3 heaping tablespoons of the yogurt mixture and 7 raspberries. Repeat with remaining granola and yogurt mixture. Top each with remaining raspberries and fresh mint leaves.