Do you have a Mother’s Day or graduation brunch to host soon? Boy, do I have an easy, but delicious offering for your guests!
Rourke and I usually make a breakfast parfait once or twice a week. We will throw in whatever fruit we have on hand, some yogurt, some crunchy toppings and a healthy sweetener. We love making these. They are fun, and you can always change them up!
For your bar, pick some toppings to offer. I love the coconut chips (I could literally eat the whole bag), nuts, granola, and dried fruits (dates, raisin, cherries, apricots, you name it.)I like to place the toppings in matching bowls, usually a neutral color. When setting up my buffet, I like to use different heights to place things on. I also like to place everything in order of use to make traffic flow smoothly. Fresh flowers are a MUST!I like to offer at least two flavors of yogurt. Here I have non-fat Greek yogurt and non-fat vanilla-flavored yogurt. There are many vegan yogurt options out there, also.I also like to add one kind of sweetener, like pure maple syrup, raw honey or light agave syrup.I like to place these together, also using neutral vessels.Of course, there are so many choices as far as fruit goes. I love to offer as many in-season fruit options that I can.Here I have bananas, peaches, raspberries, blackberries, blueberries, strawberries, and mangoes. Pineapples, kiwi, dragonfruit, apples, pears, oranges, etc. are always delicious.I like to place the fruit on a large platter, displayed in different colored sections. It makes for an inviting spread.I try to serve the parfaits in a unique, clear glass bowl, dish or glass. Here, I am using my “Irish coffee” glasses. The handles make it great for mingling during your brunch.I usually make an example for guests to follow to get ideas. I hope you can use these ideas for your Mother’s Day, graduation or any brunch you might be hosting!
HNOTD: (You know I’m a sucker for these kinds of animal stories….) Man Is Responsible for Restoring Mobility to 20,000 Animals