Yogurt Parfait Recipe

Combine berries

Place the blueberries, raspberries and quartered strawberries into a medium saucepan.

Add sugar and liquid

Add the granulated sugar, water and lemon juice to the pan and stir gently to combine so the sugar is distributed over the fruit.

Cook down

Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce heat to low and cook, stirring occasionally, until berries have softened and released juices and mixture has thickened slightly, about 8–10 minutes. If you prefer a smoother compote, mash some of the fruit with the back of a spoon or a potato masher during cooking.

Finish compote

Remove from heat and stir in vanilla extract, if using. Taste and adjust sweetness with a little more sugar if needed. Let the compote cool to room temperature; it will thicken further as it cools. Refrigerate until chilled if making ahead.

Prepare serving vessels

Select four small parfait glasses or bowls (each will hold about 1 cup). Spoon about 2 tablespoons of compote into the bottom of each glass to create a base layer.

Layer yogurt

Divide the Greek yogurt evenly among the four glasses, adding roughly 1/4 cup of yogurt on top of the compote as the first yogurt layer.

Add granola and more compote

Sprinkle about 3 tablespoons of granola over the yogurt in each glass, then add another 2 tablespoons of compote on top of the granola. Repeat with a final small layer of yogurt if desired to create visible layers.

Top and finish

Finish each parfait with a final sprinkle of granola (about 1 tablespoon), a drizzle of honey (about 1/2 tablespoon per parfait, total 2 tablespoons across four), and a few fresh mixed berries for garnish. Add a mint leaf to each glass if using.

Serve or store

Serve immediately for maximum granola crunch. If storing, cover and refrigerate for up to 24 hours; note granola will soften over time. Keep extra compote in an airtight container in the refrigerator for up to 7 days.