Easy Croissant And Fruit Breakfast Pots
Quick, easy and tasty croissant and fruit pots
Servings 4 -6
- 400 g (14oz) frozen blueberries I used Iceland Foods frozen blueberries
- 6 pack of frozen Croissants I used Iceland Foods frozen croissants
For the Blueberry Sauce
Add the blueberries into a small saucepan over low heat, allow ice to melt, and leave simmering with the pan open, for about 10 mins till the water has evaporated and the fruits are softened. Switch off the heat.
To Bake the Croissants
Preheat oven to fan-assisted 160C / 180C / 350F /gas 4
Remove croissants from packaging, place on a baking tray on the middle shelf of the oven and bake until crisp and golden brown, approximately 16-18 mins.
Allow the croissants to cool before tearing them into small chunks.
Create the fruits and croissants parfaits:
Create the parfaits by layering them starting with the blueberry sauce, then the croissant chunks and topping with the remaining blueberry sauce.