Dessert Recipe

Make chocolate yogurt

In a medium bowl, whisk the Greek yogurt until smooth. Add the cocoa powder, maple syrup (or honey), vanilla extract, and a pinch of salt. Whisk thoroughly until the cocoa is fully incorporated and the mixture is creamy and uniform. Taste and adjust sweetness or salt as needed. Chill briefly while you prepare the compote (about 10 minutes).

Cook berries

Place the mixed berries, granulated sugar, lemon juice, and water in a small saucepan over medium heat. Stir to combine. As the mixture warms, the berries will release juices; gently mash larger berries with the back of a spoon to create a chunky compote. Simmer 4–6 minutes until the berries are softened and the sauce thickens slightly. Remove from heat and let cool to room temperature; it will continue to thicken as it cools. If using frozen berries, simmer 1–2 minutes longer until fully thawed and saucy.

Prepare crunch

If using cookies, crush them to a coarse crumb. If using granola, measure out the amount. Reserve a small handful of granola or crumbs for final garnish.

Assemble parfaits

Spoon about 2 tablespoons of the chocolate yogurt into the bottom of 4 serving glasses or bowls. Add a layer of berry compote (about 2 tablespoons), then a sprinkle of granola or crushed cookies (about 1 tablespoon). Repeat to create two to three layers, finishing with a spoonful of berry compote on top.

Garnish and serve

Top each parfait with the reserved granola or cookie crumbs, sprinkle with dark chocolate shavings or mini chips, and add a mint leaf if desired. Serve immediately for crunch, or chill up to 1 hour if you prefer a slightly softer texture. Leftovers: store components separately (yogurt, compote, granola) up to 3 days in the refrigerator; assemble just before serving to keep crunch.