Yogurt Berry Parfait Recipe

Prepare and Cook

Place the quartered strawberries, sugar, and water in a small saucepan over medium-low heat.

Stir occasionally and bring the mixture to a gentle simmer. Once simmering, reduce heat to low and cook for 6–8 minutes, stirring occasionally, until strawberries begin to break down and the sauce thickens slightly.

Use the back of a spoon or a potato masher to gently crush some of the strawberries for a mix of chunks and saucy pieces. If you prefer a smoother compote, mash more thoroughly or pulse briefly with an immersion blender.

Remove from heat and stir in lemon juice and vanilla extract (if using). Taste and adjust sweetness by adding up to 1 tablespoon more sugar or a touch of honey if needed. Let the compote cool to room temperature; it will thicken further as it cools.

In a medium bowl, whisk the Greek yogurt with honey (or maple syrup), vanilla extract (if using), and lemon zest until smooth and slightly loose. Taste and adjust sweetness to your preference.

For a lighter texture, fold in 2–3 tablespoons of the cooled strawberry compote into the yogurt to create a ribboned strawberry-yogurt mixture (optional). Reserve the remainder of the compote for layering.

Choose 4 clear glasses or jars (about 8–10 oz each) for individual parfaits. Start by spooning about 2 tablespoons of granola into the bottom of each glass to create a crunchy base.

Add a layer of yogurt: divide the yogurt mixture evenly, spooning about 1/4 cup (roughly) into each glass over the granola layer.

Spoon 2 tablespoons of the cooled strawberry compote over the yogurt in each glass.

Repeat: add another 1/4 cup of yogurt on top of the compote, then a final spoonful (about 1–2 tablespoons) of compote. Finish with a sprinkle of granola (about 1 tablespoon) for crunch.

Top each parfait with sliced strawberries, a few blueberries, and a small mint leaf. If desired, drizzle a little extra honey over the top.

If preparing ahead, keep compote refrigerated in an airtight container for up to 5 days and yogurt mixture refrigerated for up to 3 days. Store granola separately to maintain crunch and assemble within a few hours of serving.

If storing assembled parfaits, layer as directed but keep final granola sprinkle and fresh fruit separate until ready to serve (to prevent sogginess). Parfaits assembled ahead with granola included will stay good in the fridge for up to 6–8 hours; beyond that the granola will soften.