Description
A refreshing and healthy Fruity Yogurt Parfait featuring layers of creamy vanilla Greek yogurt, crunchy granola, and a vibrant mix of fresh strawberries, blueberries, and mango or peaches. Perfect for a quick breakfast or a nutritious snack, this no-cook recipe is easy to customize with your favorite fruits and is suitable for vegetarians.
Ingredients
Scale
Yogurt Layer
- 2 cups vanilla Greek yogurt (or plain yogurt sweetened to taste)
Granola Layer
- 1 cup granola
Fruit Layer
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup diced mango or peaches
Additional Toppings
- 1 tablespoon honey (optional)
- Fresh mint for garnish (optional)
Instructions
- Prepare the Yogurt: Divide about 1/4 cup of vanilla Greek yogurt evenly into the bottom of 4 small glasses or jars, spreading the base layer evenly for each parfait.
- Add Granola: Sprinkle a layer of granola over the yogurt in each glass, adding a satisfying crunch to the parfait’s texture.
- Layer the Fruit: Add a mix of fresh strawberries, blueberries, and diced mango or peaches on top of the granola layer, distributing the fruit evenly.
- Repeat Layers: Continue layering yogurt, granola, and fruit in the same order until the glasses are filled, finishing with a spoonful of fruit on top for a colorful presentation.
- Optional Sweetening and Garnish: Drizzle each parfait with honey if desired, and add a sprig of fresh mint to garnish for an aromatic touch and elegant look.
- Serve or Chill: Serve the parfaits immediately to enjoy the crunchy texture, or cover and refrigerate for up to 2 hours if you prefer a softer texture as the granola absorbs moisture from the yogurt.
Notes
- Feel free to swap or combine different fruits such as kiwi, pineapple, or raspberries to customize your parfait.
- For a dairy-free version, substitute the yogurt and granola with plant-based alternatives.
- Use honey sparingly to keep the parfait light and not overly sweet.
- Chilling the parfait for some time softens the granola, which can be preferred by some.
