Yogurt Parfait Recipe

Prepare yogurt base

In a medium bowl, place 3 cups of Greek yogurt. Stir in 1 tsp vanilla bean paste (or extract) and 1/2 tsp lemon zest until evenly combined. This brightens the flavor and gives a subtle vanilla-lemon note.

Infuse raspberries

Lightly mash 1 cup raspberries with the back of a fork in a small bowl until broken but still slightly chunky (reserve extra whole raspberries for layering). Fold the mashed raspberries gently into half of the yogurt mixture to create a raspberry swirl; keep the other half plain vanilla for contrast.

Make the chai honey by stirring 3 tbsp honey with 3/4 tsp chai spice blend and 1 tbsp hot water in a small bowl until smooth and pourable. Taste and adjust: add a pinch more chai spice if you want a stronger spice note. Set aside to cool slightly.

Combine the granola and 2 tbsp chia seeds in a bowl and toss lightly so the chia distributes evenly through the granola. This adds texture and a slight thickening when assembled.

Prepare the fruit: hull and slice strawberries, rinse blueberries, and reserve the 1/2 cup whole raspberries for layering. Gently pat dry with paper towel if needed.

Choose four 8-10 oz serving glasses or bowls. Start by spooning about 1/4 cup of plain vanilla yogurt into the bottom of each glass.

Add 2 tablespoons of the granola-chia mixture over the yogurt layer in each glass.

Spoon about 2 tablespoons of the raspberry-swirl yogurt over the granola in each glass to create a contrasting layer.

Distribute a few slices of strawberry, a few blueberries, and a couple whole raspberries into each glass for a fresh fruit layer (about 2-3 tablespoons total fruit per glass).

Repeat layers if desired: another 1/4 cup plain yogurt, 1-2 tablespoons granola, and a final dollop (1-2 tbsp) of raspberry yogurt on top for visible marbling.

Drizzle about 3/4 tablespoon of chai honey over each assembled parfait (divide the prepared chai honey evenly among the four glasses).

Finish with a light sprinkle (1/2 to 1 tsp) of extra chia seeds or a pinch more granola on top, and garnish each parfait with a small sprig of mint and one raspberry.

Serve immediately for the best crunch. If making ahead, keep granola separate and add just before serving to preserve texture. Prepared parfaits (without added granola) can be refrigerated, covered, up to 24 hours.