Fruit Parfait Recipe

Chill tools

Place a medium mixing bowl and beaters in the refrigerator for 10 minutes to chill (helps the cream whip faster).

Whip cream

Pour the heavy cream into the chilled bowl. Using an electric mixer, whip on medium-high speed until soft peaks form, about 2–3 minutes.

Sweeten yogurt

In a separate bowl, combine the Greek yogurt, powdered sugar, and vanilla extract. Stir until smooth and sugar is dissolved.

Fold together

Gently fold the whipped cream into the sweetened yogurt in two additions, using a spatula to keep the mixture light and airy. Fold in 2 tablespoons of the lavender honey until evenly incorporated. Reserve 1 tablespoon honey for final drizzle.

Prepare and macerate fruit: In a medium bowl combine the quartered strawberries, blueberries, and diced stone fruit. Sprinkle with the granulated sugar and lemon juice; toss gently to coat. Let sit 5–10 minutes to macerate and release natural juices. Taste and adjust sweetness, adding up to 1 more teaspoon honey if fruit is tart.

Layer the parfaits: Divide the whipped vanilla yogurt among four 8-ounce serving glasses (about 1/3 cup per layer). Start with a 1/4 cup yogurt layer, then 2 tablespoons macerated fruit, then a sprinkle (about 3/4 oz) of granola. Repeat to create 2–3 layers, finishing with a generous sprinkle of granola on top.

Finish and garnish: Drizzle about 1/2 tablespoon lavender honey over each parfait (reserve remaining honey if desired). Add a small sprig of lavender and 1 mint leaf to each for garnish, or scatter a few extra berries on top.

Serve: Serve immediately to keep granola crunchy. If preparing up to 1 hour ahead, keep assembled parfaits covered and add the final granola layer and honey drizzle just before serving to maintain crunch.