Low Iodine Lemon Yogurt Parfait with Cocoa Dust
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Learn more →Ingredients
4 servings
For the lemon yogurt
- 2 cups plain yogurt
- 3 tbsp maple syrup
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- ½ tsp vanilla extract
For the layers
- 2 cups fresh strawberries, hulled and sliced
- 1 cup gluten free rolled oats
- 1 tbsp maple syrup
- 1 tbsp coconut oil
- ¼ tsp ground cinnamon
- pinch of salt
For the cocoa dust
- 4 tsp cocoa powder
- ¼ tsp ground cinnamon (optional)
Instructions
- 1
In a mixing bowl, whisk together the yogurt, 3 tbsp maple syrup, lemon juice, lemon zest, and vanilla extract until smooth and evenly combined. Taste — the mixture should be bright and tangy with a clear lemon note. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- 2
While the yogurt chills, warm the coconut oil in a medium skillet over medium heat until melted. Add the rolled oats, 1 tbsp maple syrup, cinnamon, and salt, and stir to coat. Cook, stirring frequently, for 4–5 minutes until the oats are golden and smell toasty. Spread onto a plate and let cool completely — they will crisp as they cool.
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