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Preptime: 30 min.Cooktime: 40 min.
Carbs: 10g
Fat: 50g
Fiber: 74g
Protein: 51g
Satfat: 6g
Sodium: 78mg
For the granola:
2 cups rolled oats
1/4 cup sliced almonds
1/4 cup honey
1/4 cup molasses
2 tablespoons water
1 1/2 tablespoons vegetable oil
1/4 teaspoon cinnamon
3/4 cup raisins
For the raspberry sauce:
1 cup raspberries fresh or frozen
juice of 1/2 lemon
sugar (2-4 tablespoons, to taste)
For the parfaits:
4 cups plain, nonfat yogurt
2 cups fresh, sliced peaches
8 tall parfait glasses
Directions:
For the granola:
1. Heat the oven to 375°F.
2. Combine the oats and almonds in a medium bowl.
3. In a small saucepan combine the honey, molasses, water, vegetable oil and cinnamon and heat through, stirring for about one minute. Pour over the oat mixture and stir to blend.
4. Spread the granola onto a baking sheet and toast, stirring every 10 minutes until golden-crisp, about 30 minutes.
5. Remove from the oven and add the raisins. Cool completely before serving.
6. The granola can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature.
For the raspberry sauce:
1. Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
2. Strain through a fine strainer, pressing with a rubber spatula to release the juices.
For the parfaits:
1. Layer the granola, peaches and yogurt and drizzle with raspberry sauce.
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