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$1.03 per serving
Ready in 5 minutes
Spoonacular Score: 95%
If you want to add more gluten free and vegetarian recipes to your recipe box, Sauteed Banana, Granolan and Yogurt Parfait might be a recipe you should try. This recipe makes 1 servings with 503 calories, 18g of protein, and 10g of fat each. For $1.03 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from Sarahs Cucina Bella requires slightly underripe banana, brown sugar, vanilla yogurt, and olive oil. 23 people have tried and liked this recipe. It works well as a morn meal. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is spectacular. Fruit And Yogurt Parfait Recipe (grapes And Granola Parfait), Yogurt and Granola Parfait, and Yogurt and Berry Parfait with Granola are very similar to this recipe.
Read the detailed instructions on Sarahs Cucina Bella
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."
Important note for those with gluten intolerance: oats are naturally gluten free, but cross contamination with wheat?in the factory or in the field?is a real possibility. To be on the safe side, look for oats and oat flours that say they are gluten free on the box!
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
If your recipe calls for ripe bananas and you only have green ones, stick the green bananas in a closed paper bag to speed up the ripening process. You can even put an apple in the bag with them since apples produce a lot of the gas that encourages ripening (called ethylene). This process takes some time, of course, so if you need ripe bananas immediately you might give the oven method a try.
If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.