Brown sugar granola fruitini

MAKES 8 SERVINGS

1/4 cup brown sugar, packed

1/4 cup butter

1/2 teaspoon cinnamon

1 1/2 cups oats, uncooked

1/4 cup raw hazelnuts, chopped

1/4 cup sliced almonds

1/4 cup golden raisins

1/4 cup dried apricots, chopped

1/4 cup dried cherries

1 (32-ounce) container plain or vanilla yogurt (preferably organic)

1 pint strawberries (preferably organic), diced

1 pint blueberries

1/2 pint raspberries

Mint leaves for garnish

For the granola: Preheat the oven to 300 degrees. Combine the brown sugar, butter and cinnamon in a small pot over low heat until the sugar dissolves and the mixture becomes homogenous. Pour over the oats, nuts and dried fruit (through cherries) and toss to combine.

Spread the mixture on a cookie sheet and place in the oven. Bake for 30 minutes, stirring at 10-minute intervals. The granola can be made up to one week in advance and kept in an airtight container.

For the fruitini: Gather 8 martini glasses. Place 1 tablespoon of the granola mixture in the bottom of each glass. Spread 2 tablespoons of the yogurt evenly over the top. Place 1/4 cup of strawberries over the yogurt.

Sprinkle another layer of granola on top, followed by yogurt, blueberries, granola and, for the final layer, yogurt. Garnish each glass with a small pile of raspberries and a sprig of mint.

Adapted from Bruce Sherman, North Pond

Nutrition facts per serving: 312 calories, 12 g fat, 5 g saturated fat, 19 mg cholesterol, 46 g carbohydrates, 9 g protein, 79 mg sodium, 7 g fiber