From the kitchen of Pamela Byrne Riley,
Photographed by Richard B. Riley,
Innkeepers, Hodgdon Island Inn, Boothbay, Maine
¼ c raisins
1 tsp finely shredded orange peel
2 TBS orange juice
1 tsp vanilla
½ an 8-ounce package of reduced-fat cream cheese (Neufchatel), softened
1 TBS sugar
2 c fresh raspberries, blueberries, sliced strawberries, and/or cut-up peaches
½ c low-fat granola
Shredded orange peel (optional)
- In a small microwave-safe bowl combine raisins and orange juice. Cover and microwave on 100% power (high) for 30 to 45 seconds; let stand 1 minute to plump raisins. Stir in vanilla; set aside.
- In a medium bowl combine cream cheese and sugar; beat with an electric mixer on low to medium speed until smooth. Stir in raisin mixture and the 1 tsp orange peel.
- In four tall glasses layer half the cream cheese mixture, half the fruit, and half the granola. Repeat layers. Drizzle with honey and top with additional orange peel.
Makes 4 servings.
Each serving: 209 cal, 8 g fat (4 g sat. fat), 22mg chol, 149 mg sodium, 32 g carbo, 4 g fiber, 5 g pro. Daily Values: 10% vit. A, 28% vit. C, 5% calcium, 6% iron.
Tags: Boothbay BB breakfasts, Boothbay Harbor bed and breakfast menu, breakfast parfait recipe, easy heart-healthy breakfast recipe, Hodgdon Island Inn Boothbay Maine, Hodgdon Island Inn breakfast, stay Boothbay Harbor BB