Greek Yogurt Parfait Recipe
Make Greek Yogurt Parfait Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Yogurt Base
Fruit
Crunch & Toppings
Method
Yogurt Base
- 1
Make the sweetened yogurt
In a medium bowl, whisk together the Greek yogurt, honey, and vanilla extract until smooth and homogenous. If using, fold in the lemon zest for a bright note. Taste and adjust sweetness, adding up to 1 additional tablespoon of honey if desired.
Fruit
- 2
Prepare berries
Rinse strawberries and blueberries under cold water. Hull and quarter the strawberries; leave blueberries whole. Place strawberries in a small bowl, add the teaspoon of lemon juice (optional) and gently toss; letting them sit 5–10 minutes will macerate them lightly and release juices for better flavor.
- 3
Slice banana (if using)
Slice banana just before assembling to prevent browning. Keep slices in an airtight container or cover with a little lemon juice if preparing slightly ahead.
Crunch & Toppings
- 4
Toast nuts (if not pre-toasted)
If your almonds are raw and you prefer them toasted: heat a small dry skillet over medium heat and add the almonds. Toast, stirring frequently, for 3–5 minutes until fragrant and lightly golden. Remove to a plate to cool, then roughly chop.
- 5
Assemble parfaits
Divide half of the sweetened yogurt among 4 serving glasses or bowls (about 6–8 oz each). Top each with a layer of granola (about 2 tablespoons), then a portion of the macerated strawberries and blueberries (about 1/4 cup fruit per glass). Add the remaining yogurt on top, then finish with another spoonful of granola, a sprinkle of toasted almonds, and chia/hemp seeds if using. Drizzle about 1/4 teaspoon to 1/2 tablespoon honey or maple syrup over each parfait for an attractive finish.
- 6
Serve or store
Serve immediately to keep granola crunchy. If storing, assemble without the top granola and nuts; cover and refrigerate up to 24 hours, then add crunch just before serving.