Greek Yogurt Parfait Recipe

Prepare yogurt

In a medium bowl, stir together the Greek yogurt and vanilla extract until smooth. Fold in 1 tablespoon honey, tasting and adding up to another teaspoon if you prefer slightly sweeter yogurt. Chill while you prepare the other components.

Combine the quartered strawberries, blueberries and raspberries in a small bowl. Add the optional 1 teaspoon lemon juice and 1 teaspoon honey if you want sweeter, slightly macerated berries; gently toss and let sit for 5–10 minutes at room temperature to release juices.

Candy the walnuts

Heat a small nonstick skillet over medium heat. Add the sugar and butter; when the butter melts, add the walnuts and stir constantly so the sugar melts and coats the nuts evenly, about 2–3 minutes. Continue cooking until the sugar is a light amber and the nuts are toasted, 1–2 more minutes. Immediately transfer the nuts to a piece of parchment or a lightly oiled plate, separate any large clusters with a fork, and sprinkle with a pinch of sea salt. Let cool completely — they will harden as they cool. (If sugar crystallizes or burns, wipe pan and restart on lower heat.)

Divide half of the yogurt among 4 serving glasses or bowls (about 1/4 cup per glass). Spoon a layer of mixed berries over the yogurt (about 2 tablespoons), then sprinkle with about 1 tablespoon of the candied walnuts.

Add the remaining yogurt on top of the fruit and smooth lightly. Top with the remaining berries and walnuts so each parfait has a visually appealing mix of fruit and nuts.

Drizzle about 1/2 tablespoon honey over each parfait (use remaining honey as needed). Garnish with mint leaves if desired and serve immediately so the walnuts remain crisp. If you must hold, store refrigerated up to 2 hours; keep walnuts separate until serving to preserve crunch.