These parfaits are perfect for breakfast, or even a delicious dessert. To assemble parfaits, layer a clear, tall glass with your favorite P6 yogurt (mixed with honey if preferred), honey-sweetened lemon curd, and honey granola.
Honey-sweetened Lemon Curd
4 Tbsp. unsalted Rochdale butter, cut into small pieces
cup Beez Kneez honey
4 large Schultz egg yolks
2 large Schultz eggs
cup fresh lemon juice (about 6–8 lemons)
1 Tbsp. finely grated lemon zest
In a medium bowl, cream butter and honey until fluffy. Beat in eggs slowly. Pour in the lemon juice and pour mixture into medium-sized, saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture has thickened and becomes jelly-like, about 5–7 minutes. Make sure to pull the pan off the stove before it gets to a rolling boil. It’s done when the curd sticks to the back of the spoon. Immediately remove from heat and stir in lemon zest. Cool and store in the refrigerator.
2 cups Whole Grain Milling rolled oats
½ cup Equal Exchange nuts, chopped
¼ cup Bergin Fruit & Nut Co. sunflower seeds
3 Tbsp. Beez Kneez honey
2 Tbsp. coconut oil, melted
½ tsp. vanilla extract 1 large pinch sea salt
Preheat oven to 300º F. Combine all ingredients in a mixing bowl and use your hands to mix well and toss to coat. Spread mixture in a thin layer on a baking sheet and bake for 10 minutes, until lightly toasted. Cool before serving or storing.