Very Berry Parfait Recipe

Sweeten and flavor yogurt

In a medium bowl, stir together 3 cups vanilla Greek yogurt, 2 tablespoons honey, and 1 teaspoon vanilla extract until smooth and slightly glossy. Taste and adjust sweetness with up to 1 additional tablespoon honey if desired.

Prep berries

Rinse raspberries, blueberries, and blackberries gently under cold water and drain in a colander. Pat dry on paper towels to remove excess moisture.

Place the berries in a medium bowl. Add 1 teaspoon lemon zest and 1 teaspoon lemon juice, then gently toss to combine. The lemon brightens the fruit and prevents browning.

If your sliced almonds are not toasted, warm a small skillet over medium heat and toast 2 tablespoons sliced almonds, stirring frequently, for 2–3 minutes until fragrant and lightly golden. Cool briefly.

Have 1.5 cups granola and mint leaves ready for assembly.

Layer parfaits

Divide ingredients to make 4 parfaits (use tall glasses or jars). Start with 2–3 tablespoons of the yogurt mixture in the bottom of each glass, then add a heaping tablespoon of mixed berries, followed by about 2 tablespoons granola. Repeat: add another 2–3 tablespoons yogurt, another tablespoon berries, and 2 tablespoons granola, finishing with a small spoonful of yogurt and a few whole berries on top.

Finish & serve

Sprinkle each parfait with a pinch of toasted sliced almonds (about 1/2 tablespoon per parfait) and garnish with 1 or 2 mint leaves. Serve immediately so the granola stays crunchy. If making ahead, store yogurt and berries separately from granola and assemble within 1–2 hours of serving.