Cranberry-Granola Parfaits: A Thanksgiving Leftover Recipe

I don't know about you, but every year, there seems to be a sense of guilt felt by Thanksgiving/Thanksliving cooks. We've made too much food! What to do with it all?!?! Sure, you can make sandwiches or just make extra plates for folks! But, I like when people get creative. For example, I've turned mashed potatoes in a casserole. Artie's made pasta dishes with leftover veggies. We do this, because neither of us has an interest in eating the same food days in a row...unless we're really lazy!

This year, I made my own cranberry sauce for the first time. I didn't realize how much I made until I poured the sauce into...A LOAF PAN! Trying to dump some off on Momma Mac, I still had a lot left. So, I came up something to make Friday morning for breakfast...a yogurt parfait. With some soy yogurt, a little vanilla, some granola for crunch and the cranberry sauce, it was a nice change for us, as we normally grab a bagel or heat up some instant oatmeal. What was even better was that it can be eaten as a snack or dessert.

Cranberry-Granola Yogurt Parfaits

Source: Too much cranberry sauce!

Serves 4

Ingredients:

• 2 c. plain soy yogurt
• 1/4 tsp. vanilla extract (You can omit, if using vanilla soy yogurt)
• 1 c. cranberry sauce (store-bought is fine, but homemade is better)
• 2 c. vegan granola

Directions:

1. Prepare 4 parfait/sundae glasses. Mix together the yogurt with vanilla until well-combined
2. To each glass, add 1/4 c. of yogurt,  1 Tbsp of cranberry sauce and 1/4 c. of granola
3. Repeat the layer one more time
4. Serve
   
   You can garnish as you wish with a dollop of added yogurt, some fresh cranberries, nuts or a mint leave.