This week I made Cooking Light’s banana bread (very good!) which calls for 1/3 cup of plain yogurt. As I put a half-filled container of yogurt back in the refrigerator, I just knew that the odds were good that I would forget about it and end up throwing it out.
The next morning I had an idea – I could repurpose it into a pretty parfait. I added apricot marmalade to sweeten the plain yogurt, and layered with 1 kiwi, 2 apricots and a dab of whole berry cherry preserves. The colors were so pretty and I had just enough fruit for 3 parfaits.
Have you had any proud food rescue moments this week?