Maqui Parfait With Popped Amaranth
Popped amaranth enhances recipes with a satisfying, nutty note without adding many calories. You sprinkle it on just about anything—sweet or savory—for both a flavor and a protein boost.
Recipe Source:
Reprinted with permission from Superfood Snacks © 2015 by Julie Morris, Sterling Publishing Co., Inc. Photography by Oliver Barth
Number of Servings:
2
Ingredients:
- 12 ounces unsweetened vanilla coconut yogurt, divided
- 1½ teaspoons maqui berry powder
- Yacon syrup or maple syrup
- 1 cup fresh chopped fruit (such as peaches, plums, or mango)
- 3 tablespoons Popped Amaranth (recipe follows)
Directions:
- In a small bowl, whisk together 6 ounces of the yogurt with the maqui berry powder. Mix in a touch of syrup, to taste.
- If you’re assembling the mix as a parfait, layer the maqui yogurt, vanilla yogurt, chopped fruit, and popped amaranth in small glass jars, and drizzle a little syrup over a couple of the layers in each to create a striped effect.
- Alternatively, divide the vanilla yogurt into bowls, spoon the maqui yogurt in the center, and scatter the fresh fruit, amaranth, and additional syrup on top.
Popped Amaranth
- Heat a large pot over very high heat—wait until the pot is very hot before you begin. Keep a bowl for the amaranth on standby.
- Pour a tablespoon of the amaranth into the pot. The amaranth should begin to pop within a few seconds. Stirring constantly, let the amaranth pop as much as possible, and when the popping slows or the grains begin to brown, pour the amaranth into a bowl.
- Place the pot back on the stove, and repeat with the remaining amaranth, 1 tablespoon at a time. Store in an airtight container.
Notes:
The first batch of popped amaranth can be a little tricky—you may need to slightly adjust the flame or temperature on your stove if the amaranth isn’t popping quickly or if the grain is burning. The best advice is to have a very, very hot pan, or else the amaranth will not pop.