March

March

Start your customers’ day with these fresh fruit parfaits! InHarvest’s high protein Sunrise Blend with Quinoa Flakes® is topped with flavored Greek yogurt and crowned with the crispy goodness of our Puffed Brown and Wild Rices.

InHarvest Products Used

Ingredients:

Sunrise Peanut Butter & Banana Parfait

Yield: 12 servings

  • 1½ c. whole milk 
  • 8 oz. InHarvest Sunrise Blend with Quinoa Flakes®
  • ¾ c. InHarvest Puffed Brown Rice
  • 6 T. InHarvest Puffed Wild Rice
  • 6 T. roughly chopped roasted peanuts
  • 6 T. chocolate chips
  • ¾ t. kosher salt
  • 3 t. brown-rice syrup
  • 4 c. plain Greek yogurt
  • 2 c. smooth peanut butter
  • 3 c. sliced banana
  1. In a small pot on the stovetop, bring the milk to a simmer.
  2. To InHarvest Sunrise Blend with Quinoa Flakes in a mixing bowl, pour the hot milk over. Cover the bowl and let soak for 20 minutes. Reserve chilled.
  3. In a separate mixing bowl place InHarvest Puffed Brown Rice, InHarvest Puffed Wild Rice, the peanuts, chocolate chips, salt and syrup. Mix the ingredients to completely coat with the syrup.
  4. On a sheet pan lined with parchment paper or silicone mat, spread the rice mixture. Place in a 350°F oven for 7 minutes. Remove the sheet pan from the oven and let cool completely.
  5. Break the baked puffed-rice sheet into ½” pieces. Set aside.
  6. In a separate bowl, blend the yogurt and peanut butter thoroughly.
  7. To assemble parfaits, place ¼ c. Sunrise Blend in the bottom of each of 12 8-oz. clear containers. Top the Sunrise Blend in each with ¼ c. banana, then ½ c. yogurt. Finish each parfait with ⅛ c. puffed-rice pieces.

Nutrition Facts
Per serving: 539 cal., 26 g pro., 50 g carb., 7 g fiber, 39 g fat (9 g sat. fat), 26 mg chol., 394 mg sod., 17 g sugar

 

Sunrise Blueberry & Lemon Chiffon Parfait

Yield: 12 servings

  • 1½ c. whole milk 
  • 8 oz. InHarvest Sunrise Blend with Quinoa Flakes®
  • ¾ c. InHarvest Puffed Brown Rice
  • 6 T. InHarvest Puffed Wild Rice
  • 6 T. roughly chopped walnuts
  • ¾ c. graham-cracker crumbs
  • ¾ t. kosher salt
  • 3 t. brown-rice syrup
  • 6 c. sweetened vanilla Greek yogurt
  • ½ c. lemon juice
  • 2 T. lemon zest
  • 3 c. blueberries
  1. In a small pot on the stovetop, bring the milk to a simmer.
  2. To InHarvest Sunrise Blend with Quinoa Flakes in a mixing bowl, pour the hot milk over. Cover the bowl and let soak for 20 minutes. Reserve chilled.
  3. In a separate mixing bowl place InHarvest Puffed Brown Rice, InHarvest Puffed Wild Rice, the walnuts, graham-cracker crumbs, salt and syrup. Mix the ingredients to completely coat with the syrup.
  4. On a sheet pan lined with parchment paper or silicone mat, spread the rice mixture. Place in a 350°F oven for 7 minutes. Remove the sheet pan from the oven and let cool completely.
  5. Break the baked puffed-rice sheet into ½” pieces. Set aside.
  6. In a separate bowl, whisk together the yogurt, lemon juice and zest until well blended.
  7. To assemble parfaits, place ¼ c. Sunrise Blend in the bottom of each of 12 8-oz. clear containers. Top the Sunrise Blend in each with ¼ c. blueberries, then ½ c. yogurt. Finish each parfait with ⅛ c. puffed-rice pieces.

Nutrition Facts
Per serving: 301 cal., 16 g pro., 45 g carb., 3 g fiber, 17 g fat (3 g sat. fat), 17 mg chol., 205 mg sod., 22 g sugar

 


Directions:

Sunrise Curried Honey & Mango Parfait

Yield: 12 servings

  • 1½ c. whole milk 
  • 8 oz. InHarvest Sunrise Blend with Quinoa Flakes®
  • ¾ c. InHarvest Puffed Brown Rice
  • 6 T. InHarvest Puffed Wild Rice
  • 6 T. roughly chopped cashews
  • 6 T. shredded coconut
  • ¾ t. kosher salt
  • 3 t. brown-rice syrup
  • 6 c. plain Greek yogurt
  • 1½ t. curry powder
  • 6 T. honey
  • 3 c. small-dice peeled mango
  1. In a small pot on the stovetop, bring the milk to a simmer.
  2. To InHarvest Sunrise Blend with Quinoa Flakes in a mixing bowl, pour the hot milk over. Cover the bowl and let soak for 20 minutes. Reserve chilled.
  3. In a separate mixing bowl place InHarvest Puffed Brown Rice, InHarvest Puffed Wild Rice, the cashews, coconut, salt and syrup. Mix the ingredients to completely coat with the syrup.
  4. On a sheet pan lined with parchment paper or silicone mat, spread the rice mixture. Place in a 350°F oven for 7 minutes. Remove the sheet pan from the oven and let cool completely.
  5. Break the baked puffed-rice sheet into ½” pieces. Set aside.
  6. In a separate bowl, whisk together the yogurt, curry powder and honey until well blended.
  7. To assemble parfaits, place ¼ c. Sunrise Blend in the bottom of each of 12 8-oz. clear containers. Top the Sunrise Blend in each with ¼ c. mango, then ½ c. yogurt. Finish each parfait with ⅛ c. puffed-rice pieces.

Nutrition Facts
Per serving: 304 cal., 17 g pro., 44 g carb., 3 g fiber, 17 g fat (6 g sat. fat), 37 mg chol., 187 mg sod., 23 g sugar