Guest Creation: Bhagwat's Perfect Parfait

By Bhagwat Kumar     1/31/12 6:00pm

A sagacious donkey once wisely proclaimed to his ogre counterpart, "Parfait's gotta be the most delicious thing on the whole damn planet." While creating a dessert of this onomastic origin might prove daunting, the truth is that making a parfait from ingredients found in the Rice serveries can be one of the simplest, and most satisfying dining decisions a student can make.

Now, there are countless ways to prepare a parfait, with one primary division: There is the traditional French parfait, and there is the American variation. This article focuses primarily on the latter. While many parfaits can be made with whipped cream and ice cream, the most popular, healthful and in my opinion, tasty, are those which use yogurt instead of less healthy alternatives.

This item's utility comes from its versatility; it can be made as a dessert, snack or even breakfast for a student in a hurry. This example is only the most basic of parfaits, as the preparer can make a multitude of modifications and additions based on personal taste.

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 Perfect Parfait

 Items Needed:

• 1 cup of Chobani Greek Yogurt (plain)

• 1/4 cup of granola

• 3-4 halved strawberries

• 1 teaspoon of honey

• Brown sugar (optional)

• Whipped cream (optional)

• 1 paper cup

• 1 plate

• 1 metal spoon

• 1 knife

Preparation:

The first step is to take a paper cup and fill one-fourth of it with granola. Next, place the strawberries in the cup. For additional sweetness, sprinkle a pinch or two of brown sugar onto the strawberries before placing them in the cup. Following this step, use the spoon to empty about half of the Greek yogurt into the paper cup. Most people prefer different amounts of yogurt, so this step requires a bit of trial and error. Lastly, add a drop or two of honey to the cup before mixing thoroughly. Those with a sweet tooth can top the mixture with whipped cream. Now your parfait is ready to be eaten. Enjoy!

If you have any suggestions, comments or favorite servery recipes, please email Reed Thornburg at rst4@rice.edu.

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