Breakfast Parfait
Yogurt layered with raspberries and cereal is a healthy yet pretty breakfast. Breakfast Parfaits are great for camp mornings when you don’t want to cook.
By: Saffron Hodgson
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Dehydrated Yoghurt
Dehydrated yogurt is the perfect way to take this breakfast staple on camping trips. Removing the moisture makes it easily packable and light.
It takes a bit of effort, but no fancy equipment. All you need is a dehydrator, baking paper, and a container to store it afterwards. And, of course, your favourite yoghurt.
For extra flavor, choose a flavoured yoghurt, but make sure it is well mixed before dehydrating. For a more versatile yoghurt, choose plain.
Ingredients
1 (200g) tub yoghurt, plain or flavored
Equipment
dehydrator
baking paper
Recipe Directions
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If using flavoured yoghurt, mix it well to distribute the ingredients.
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Cut the baking paper to fit inside your dehydrator trays.
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Place the baking paper on the tray and thinly spread the yoghurt over the paper. Place the trays in the dehydrator.
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Set the dehydrator to its lowest temperature, around 35 degrees C (95 degrees F) and leave overnight, about 12 hours.
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Remove the yoghurt from the trays and rip it into smaller pieces.
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Place back on the baking paper and put the trays in the dehydrator. Set the temperature to the middle setting, about 55 degrees C (130 degrees F). Let dry for another 8 to 12 hours.
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Once the yoghurt is completely dry and easily snaps in half, package them straight away or turn them into a powder using a clean spice grinder.
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Reconstitute with water when ready to use.
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