My cooking group’s theme this month was “Breakfast for Dinner”. We’ve done that theme before and it’s always a good one, and this year we even wore our pajamas and slippers. It was a very relaxing evening of chatting and eating…..

My contribution was this fall fruit and yogurt parfait. If I were serving this at home, I would have made the parfait in wine glasses. But I was taking this to South Boston and there aren’t enough cup holders in my Hyundai, so I used a more easily transportable pie dish. The fruit at the bottom was inspired by this recipe, which is good enough to stand on it’s own. The cranberries make it less sweet than you might expect, but it works well with the yogurt, and the granola adds some crunch. It’s perfect for a fall breakfast, or um, dinner.

There were more great dishes at our meal, and I’ll be back to talk about those later!

2 Macintosh apples, peeled and chopped
1 pear, peeled and chopped
1 c. cranberries
1/2 c. water
1 tsp margarine or butter
2 T sugar
2 c. plain nonfat yogurt
1 c. granola

Place apples, pear, cranberries, water, margarine, and sugar in a saucepan. Simmer on medium-low heat for 20 minutes, until fruit is soft. Remove from heat, and allow to cool completely before spreading in a pie dish. Chill fruit layer for 2 hours, or overnight. Spread yogurt on top, and then sprinkle granola over the entire dish.

-Recipe adapted from Russianseason.net

• Breakfast