Parfait Recipe

Sweeten and flavor yogurt

In a medium bowl, combine the Greek yogurt, honey, and vanilla extract. Stir until smooth and fully incorporated. If using, fold in the lemon zest. Taste and adjust sweetness (add up to 1 additional tablespoon honey if desired).

Cover and refrigerate the yogurt mixture while you prepare the compote so flavors meld (about 10–15 minutes).

Cook berries

Place the mixed berries, granulated sugar, lemon juice, and water in a small saucepan over medium heat. Stir to combine.

Bring to a gentle simmer and cook, stirring occasionally, until the berries have softened and begun to break down and the mixture has thickened slightly, about 6–8 minutes. If you prefer a chunkier compote, mash lightly with a spoon; for a smoother sauce, mash more thoroughly or pulse briefly with an immersion blender.

Remove from heat and let the compote cool to room temperature. The compote will thicken further as it cools. You can refrigerate to cool faster (about 10 minutes) if assembling right away.

If using chopped nuts, toast them in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool. Combine toasted nuts with granola in a small bowl.

If you like a slightly sweeter crunch, toss granola and nuts with the 1 teaspoon honey or maple syrup so bits stick together when layering.

Choose 4 parfait glasses or small jars (about 8 oz / 250 ml each) for serving. Spoon a tablespoon of fruit compote into the bottom of each glass to prevent the granola from going soggy.

Add a layer of yogurt (about 3/8 cup or 6 tablespoons), then a layer of granola (about 2 tablespoons), followed by another spoonful of compote. Repeat to create 2–3 layers, finishing with a small drizzle of yogurt on top.

Top each parfait with the reserved fresh whole berries or sliced fruit, a sprinkle of the remaining granola/nut mixture, and a mint leaf if desired. Drizzle a little honey or maple syrup over the top for extra shine and sweetness.

Serve immediately if you want crunchy granola. If preparing in advance, assemble layers but keep granola separate and add just before serving to maintain crunch. Parfaits can be refrigerated (without granola) for up to 24 hours.