Yogurt Parfait Recipe
2 flavors yogurt, Granola, Fresh berries
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Ingredients
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Yogurt
Fruit
Granola & Garnish
Method
Yogurt
- 1
Sweeten plain yogurt
In a small bowl, stir together the whole-milk plain yogurt and 1 teaspoon honey until smooth. This balances the tang and pairs with the fruit.
- 2
Fruit
- 3
Wash and dry berries
Rinse the strawberries, blueberries, and raspberries under cold water. Pat dry gently with paper towels to avoid sogginess.
- 4
Hull and slice strawberries
Remove stems from the strawberries and slice them into 1/4-inch thick slices (or quarter if small). Measure about 3 oz sliced strawberries.
- 5
Toss berries
In a small bowl, combine the sliced strawberries, blueberries, and raspberries. Add 1 teaspoon lemon juice and gently toss to brighten flavors and keep berries from darkening.
Granola & Garnish
- 6
Portion granola
Measure 3 oz of granola. If using a scale, this is roughly 3/4 to 1 cup depending on density. Keep it ready; do not mix with yogurt to preserve crunch.
- 7
Toast almonds (optional)
In a small dry skillet over medium heat, toast the sliced almonds, stirring frequently, until fragrant and lightly golden, about 2 minutes. Remove from heat and cool.
- 8
Assemble parfaits
For two servings, use two 12-16 oz clear glasses or bowls. Begin with 2 tbsp of granola in the bottom of each glass, then layer 1/4 cup sweetened plain yogurt, followed by 1/4 cup vanilla Greek yogurt. Add a layer of mixed berries (about 2 tbsp), then 2 tbsp granola, 1/4 cup plain yogurt, 1/4 cup vanilla yogurt, and finish with remaining berries on top. Sprinkle the toasted almonds and a little extra granola for crunch. Garnish with mint leaves.
- 9
Serve
Serve immediately so the granola stays crisp. If preparing ahead, store assembled parfaits without the top granola in the refrigerator for up to 4 hours and add remaining granola and almonds just before serving.