KALE PEANUT BUTTER YOGURT PARFAIT
created by Pastry Chef Kei for the 2010 Growing Great Healthy Living Festival in Manhattan Beach
Fat Free Kale Peanut Butter Yougurt
2lbs Fat Free Yogurt
2 cups Kale
1/2 cup Peanut Butter
1/3 cup Sugar
3 each Sheet Gelatine
Soak sheets of gelatine in ice water to make them soft. Place fat free yogurt, chopped kale, peanut butter, and sugar into blender and mix. Place 1/4 of yogurt mixture into sauce pot and bring to a boil. Squeeze softened gelatine and add into heated yogurt mixture. Mix heated yogurt mixture with the rest of yogurt. Pour into a 16 oz cup and put in the refrigerator to set.
Blueberry Coulis
1 cup Blueberry
1 cup Apple Juice
1/3 cup Honey
2 tbls Arrow Root
1 tbls Water
Place blueberry, apple juice, and honey into sauce pan. Heat them to a boil. Mix arrow root and water in a separate bowl and whisk them into boiled blueberry mixture. Stir for one minute and strain through fine chinois.
Soymilk Foam
1 lb Soymilk
1 lb Non Fat Milk
1/3 cup Sugar
2.5 each Gelatine Sheet
Soak gelatine sheets to make soft. Place soymilk, non fat milk, and sugar into sauce pan. Bring them to a boil. Squeeze softened gelatine and add into soymilk mixture. Allow to cool down. Put into a whip cream canister. Add CO2 gas charger and place in refrigerator until served.
Serves 5
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