Strawberry Rhubarb Pie Parfait
This easy dish blends strawberry yogurt and a fresh rhubarb compote with a quick yet healthy oat streusel. It’s not quite as indulgent as a slab of pie, but once you taste it I don’t think you’ll care.
Yield: 2 servings
Prep Time: 2 minutes
Cook Time: 3 minutes
2 tablespoons egg whites
¼ cup oats
¼ teaspoon cinnamon
¼ teaspoon vanilla extract
1 packet stevia
2 tablespoons sliced almonds
12 ounces strawberry Chobani yogurt
¼ cup plus 2 tablespoons rhubarb spread
2 fresh strawberries, for garnish
Stir together the egg whites, oats, cinnamon, vanilla, stevia, and almonds in a small bowl. Heat a lightly greased pan over medium to medium-low and add the oat mixture. Pat down and let the one side cook like a streusel-y pancake. After 1-2 minutes, break up the oat mixture and flip to let the other side cook. Be careful not to burn the almonds, as these will cook more quickly then the rest of it.
While the oat mixture is finishing, place 6 ounces of the yogurt in each of two serving dishes. Divide the streusel evenly between the two, reserving a little bit for the garnish. Add 3 tablespoons of the rhubarb spread on top of each dish and garnish with a strawberry and any extra streusel.
Source: Floptimism Original