clementine parfait

Even though I love January, I always get a little sad after the holidays. My social calendar inevitably becomes quieter, and everyone seems to get super busy again. Plus, no-one seems to be eating anything fun; there’s lots of oats and salads and broths, and nowhere near enough cake and pasta and buttery goodness of any kind (mmmmm butterrrrrr).

But fret not! I am not here to entice you with something insanely calorie-laden (I’m saving those recipes for February, when you are less likely to curse me and more likely to actually try them out); instead, here is a breakfast treat that feels like dessert but is actually breakfast. And it’s pretty light too (so you can have twice as much?) so you won’t feel like you’re breaking any food resolutions. It’s an orange-ginger breakfast parfait made with luscious Greek yogurt and fresh fruit.

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These parfaits look really impressive, they’re great for brunch, and the best part is they can be assembled ahead of time, and only take 10 minutes to put together from start to finish.

This is my breakfast recipe for the December/January 3/1 Seasonal Challenge. Check out what the challenge is all about here—I hope it inspires you to participate!

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Clementine Breakfast Parfait 

I use full-fat yogurt for this, as it’s really creamy and decadent, but if you like you can use 0% fat yogurt. I also add orange marmalade because it’s quick and easy, but if you don’t have any handy or want to eliminate the sugar, you can substitute it with orange zest and honey (measurements below).

Makes 4 parfaits

  • 250g plain Greek yogurt
  • 1 tbsp orange marmalade OR 1 tsp finely grated orange zest + 1 tsp honey
  • ½ tsp finely grated ginger
  • 6 clementines
  • 1 large pomegranate, seeded
  • mint leaves, to garnish

Mix the Greek yogurt, orange marmalade (or alternative), and ginger together in a bowl.

Peel the clementines, segment them, and slice each segment into 3 pieces.

Use four glasses or small bowls and layer the ingredients in each: yogurt, clementines, yogurt, pomegranates, etc.

Garnish with mint leaves and serve.