Very Berry Parfait Recipe
Low-fat vanilla yogurt topped with berries, granola, dried cranberries, raisins, candied pecans, and cinnamon.
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Ingredients
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Parfait base
Fresh berries
Mix-ins
Candied pecans & topping
Optional garnish
Method
Prepare candied pecans
Toast pecans with sugar
Place a small nonstick skillet over medium heat. Add pecan halves, brown sugar, and butter. Stir constantly for 3–4 minutes until sugar melts and coats the pecans and the butter is absorbed. Watch closely to avoid burning.
Add cinnamon and cool
Remove pan from heat, stir in 1/2 teaspoon ground cinnamon until evenly coated. Spread candied pecans in a single layer on a parchment-lined plate or baking sheet and let cool 10 minutes; they will firm up as they cool. Break into bite-sized pieces if needed.
Prep fruit
Rinse strawberries, blueberries, and raspberries under cold water; drain well. Hull and quarter strawberries so pieces are roughly the same size as other berries. Pat gently with a paper towel to remove excess moisture.
Assemble parfaits
Select four 8- to 10-ounce serving glasses or bowls. Spoon 1/4 cup vanilla yogurt into the bottom of each glass to form the first layer.
Add a layer of mixed berries: divide the strawberries, blueberries, and raspberries evenly so each glass gets about 1/4 cup of mixed berries. Press down lightly.
Sprinkle 1 tablespoon granola evenly over the berries in each glass.
Top with more berries: divide remaining berries so each glass receives another ~1/4 cup mixed berries.
Scatter mix-ins: evenly distribute the dried cranberries and raisins among the four glasses (about 1 tablespoon dried cranberries and 1 tablespoon raisins per glass).
Finish with a dusting of cinnamon: lightly sprinkle about 1/16 teaspoon (a pinch) of ground cinnamon over each parfait (use the 1/4 tsp reserved). If desired, drizzle 1/2 teaspoon honey over each for added sweetness.
Serve and store
Garnish each parfait with a fresh mint leaf if using. Serve immediately for best texture so granola and candied pecans remain crunchy.
To store: cover tightly and refrigerate up to 8 hours (assemble without granola and candied pecans if making more than 1 hour ahead; add them just before serving).