Best Yogurt Parfait Recipes

YOGURT PARFAIT

Steps:

• In a large glass, layer 1 cup yogurt, 1/2 cup granola and 4 blackberries. Repeat layers.

BREAKFAST PARFAIT WITH GRANOLA, YOGURT, AND FRUIT

Steps:

• Set out yogurt, granola, and berries in bowls with serving spoons. Let each person layer their own parfaits in cups or glasses.

BEST YOGURT PARFAIT EVER

Steps:

• First, pour the yogurt into a bowl. Then add the cream and vanilla. With a whisk, carefully stir until combined. It should be nice and thick.
• Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least 20 to 30 minutes.
• When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Without stirring the mixture, spoon the yogurt over the berries. There will be creamy areas and brown sugar areas. Repeat the layers once, ending with berries on top.

LEMON BLUEBERRY YOGURT PARFAIT

Steps:

• Spoon about half of the lemon yogurt into the bottom of a glass. Layer half the crushed graham crackers atop the yogurt. Pile about half the blueberries atop the graham cracker layer. Repeat layering.

MIXED BERRY AND YOGURT PARFAIT

Steps:

• Fill a small single-serving (6 ounce) container with a third of the yogurt. Top with a third of the berries. Drizzle 1 teaspoon of maple syrup over the berries. Repeat two more times with the rest of the yogurt, berries and maple syrup. Pack the granola separately so that it can be mixed into the parfait when ready to eat. Pack the parfait with an ice pack or frozen juice box so that it stays cold until lunchtime.
• Heat an oven to 350 degrees F.
• Heat the maple syrup with the coconut oil in a small skillet over medium-low heat, just to melt the oil. While still warm, toss the maple syrup mixture together with the oats, almonds, sunflower seeds and a pinch of salt in a medium bowl. Spray a baking sheet with the nonstick cooking spray. Spread the granola on the sheet tray in a thin layer. Bake for a total of 20 minutes, tossing the granola halfway through. Let cool to room temperature and store in an air-tight container in the refrigerator for up to 1 month.

MAKE-AHEAD GREEK YOGURT PARFAIT

Steps:

• Combine yogurt, sweetener, and vanilla extract in a large bowl. Stir well.
• Place 1 cup of frozen fruit in each of 8 plastic cups. Top each with 1/2 cup yogurt mixture. Store in the refrigerator until needed.
• Top each cup of fruit and yogurt with 1/4 cup granola before eating.

YOGURT PARFAIT

Steps:

• In a parfait glass or large glass mug, layer one-third of the yogurt, half of the granola and then half of the fruit. Repeat layers. Top with the remaining yogurt.

FRUIT, YOGURT AND GRANOLA PARFAIT

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• Stir together the oats, almonds, chia seeds, coconut flakes, sunflower seeds, walnuts, maple syrup, vanilla and cinnamon in a large bowl. Pour the mixture onto the prepared baking sheet and season with the salt. Bake, stirring halfway, until the nuts are golden brown, 20 to 30 minutes. Let cool. The granola will keep in an air-tight container for up to 1 week.
• Put 1/4 cup yogurt in a juice or parfait glass and top with 1/4 cup fresh fruit and then 1/4 cup granola. Repeat with the remaining ingredients in 5 more glasses and serve.

BLUEBERRY YOGURT PARFAIT

Steps:

• Combine the blueberries, sugar, lime juice and balsamic vinegar in a medium saucepan, and bring to a boil over medium heat. Cook for five to 10 minutes, until the liquid is reduced and the blueberries have cooked down to a jam-like consistency. Allow to cool. You should have about 1 cup of thick, jammy sauce.
• Spoon 1/4 cup thick yogurt into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the blueberry sauce. Make another 1/4 cup layer of yogurt on top of the blueberry sauce, and finish with another 2 tablespoon-layer of blueberry sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle finely chopped pistachios over the top.

FRUIT AND YOGURT PARFAIT

Steps:

• Layer 2 oz. yogurt, 2-3 sliced strawberries, 1/8 cup blueberries and 1/8 cup chopped pecans in parfait glass.
• Repeat layers. Top with remaining yogurt.
• Garnish with a few chopped pecans and/or a strawberry if desired.

GREEK YOGURT BREAKFAST PARFAIT

Steps:

• Add blueberries and strawberries to a small bowl. Sprinkle with sugar; stir to coat the berries.
• Place 2 tablespoons granola in the bottom of 2 parfait glasses. Spoon 2 tablespoons yogurt on top and sprinkle with 1/2 teaspoon lemon zest. Top with 1/3 of the berries. Repeat layers until the parfait glasses are full.

FRESH FRUIT PARFAIT WITH LEMON-POPPY SEED YOGURT

Steps:

• In a medium bowl place cut fruit, blueberries, lemon juice and 1 tablespoon sugar. Mix well and macerate for about 10 to 15 minutes. This will allow fruit to be infused with lemon juice and sugar. Meanwhile in a small bowl stir 2 cups of lowfat yogurt and poppy seeds. In clear glasses, layer the ingredients starting with the fruit mixture then next layer with yogurt, then fruit, then yogurt. Repeat these steps until you have filled the glasses. Garnish with a sprig of mint.

YOGURT-BERRY PARFAIT

Steps:

• Wash and dry the berries; hull and cut strawberries into pieces, if using. Spoon a layer of yogurt into 4 individual glass bowls or parfait glasses. Add a layer of berries, and sprinkle with a layer of granola. Repeat the layering once or twice more, depending on the height of the bowl or glass, ending with a layer of granola.

FRESH FRUIT YOGURT PARFAIT

Steps:

• Slightly soften the honey in the microwave so that it is easier to stir. Cool.
• In a bowl, combine the softened honey with the plain yogurt and vanilla extract.
• Using parfait glasses, layer the honey mixture alternately with the fruit and granola, ending with granola on top.
• Refrigerate until ready to serve.

GRANOLA, YOGURT, BERRY PARFAIT

Steps:

• Line up 4 parfait, white wine, or other tall glasses.
• Spoon 2 tablespoons of yogurt into each glass and smooth surface.
• Spoon 2 tablespoons of granola overtop and smooth surface.
• Spoon 2 tablespoons of fruit overtop and smooth surface.
• Repeat the process, adding a bit of honey here and there, to taste.

STRAWBERRY-RHUBARB JAM WITH FROZEN YOGURT PARFAIT AND HOMEMADE WALNUT BRITTLE

Steps:

• For the frozen yogurt: Strain the yogurt through a fine-meshed strainer for 2 hours. Put the strained yogurt, the sugar, cinnamon and vanilla extract in a blender and blend until the ingredients are incorporated, about 2 minutes.
• Transfer the yogurt mixture to an 8-inch square baking dish and freeze until firm, about 1 hour.
• Meanwhile, make the homemade walnut brittle: Line a baking sheet with a silicone baking mat and grease it liberally with 2 tablespoons of butter.
• Bring the sugar and corn syrup to a boil in a large saucepan over medium heat, stirring constantly. Attach a candy thermometer to the side of the saucepan and cook until the mixture reaches 240 degrees F, about 6 minutes. Stir in the walnuts and cook until the mixture becomes golden-brown and reaches 300 degrees F, about 5 more minutes.
• Remove the saucepan from heat, and stir in 1 stick butter, the vanilla extract, baking soda and salt¿the mixture will come to a vigorous bubble, then it will settle. Stir until the butter is fully melted and pour onto the silicone baking mat. Let the brittle cool completely, about 30 minutes. Break apart before serving.
• To assemble the parfaits: Add a large spoonful of jam to each parfait glass, then a scoop of Frozen Yogurt, and top with a few pieces of Homemade Walnut Brittle.

LEMON AND BLUEBERRY YOGURT PARFAIT (LOW FAT)

Steps:

• Divide lemon curd into the bottom of two dessert dishes.
• Put flaked almonds into a very hot pan and toast for about three minutes. Keep moving them constantly to make sure they don't burn.
• Layer toasted almonds on top of lemon curd.
• Put half a cup of Greek yogurt on top of the almonds in each dish.
• Put the blueberries into a saucepan over medium heat.
• Add the lemon juice and sugar and stir gently stir into the blueberries over the heat.
• Keep stirring for about four minutes until the berries have popped and are cooked through.
• Pour the blueberries on top of the yogurt layer along with any of the juices in the pan you cooked them inches.
• Serve.

PUMPKIN CRUMBLE YOGURT PARFAIT

Steps:

• Mix together pumpkin puree, 3 tablespoons maple syrup, and pumpkin pie spice in a bowl.
• Spoon 2 tablespoons pumpkin mixture in the bottom of 4 cups or jars. Top each with 1/2 cup yogurt, 2 tablespoons granola, 2 tablespoons pumpkin mixture, 1/4 cup yogurt, and 2 tablespoons granola. Cover cups (or seal jars) and refrigerate until ready to eat. Drizzle with remaining maple syrup before serving.

YOGURT PARFAIT WITH GRANOLA, RASPBERRIES, AND CANDIED GINGER

Steps:

• Mix together granola, cherries, and candied ginger. Place yogurt in a large resealable bag, and snip off end. Pipe a 1-inch-thick layer of yogurt into the bottom of a 4-quart trifle dish (7 1/2 inches in diameter, 5 inches deep). Scatter 1 1/2 cups raspberries over yogurt, and drizzle with honey. Sprinkle with 3 cups granola mixture. Repeat layering once, and top with a layer of yogurt. Mound 1 cup raspberries in center. Garnish with thinly sliced candied ginger (optional), and drizzle with honey. Serve immediately.

APRICOT-YOGURT PARFAIT WITH CALIFORNIA GRANOLA

Steps:

• For the granola: Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with cooking spray or brush lightly with canola oil.
• Combine the oats, almonds and walnuts in a large bowl. Combine the honey, canola oil, olive oil, sugar, syrup, vanilla, cinnamon and salt in a medium bowl and whisk until smooth. Add the wet ingredients to the dry and mix well until combined. Turn the mixture out onto an 11- by 7-inch jelly-roll pan, and spread into an even layer.
• Bake, stirring and re-spreading the mixture into an even layer every 5 minutes, until the granola is light golden brown, about 45 minutes. Immediately turn the granola out onto another jelly-roll pan to cool and stop the cooking process. Stir in the apricots and raisins and then spread the granola evenly in the pan. Set on a wire rack and cool to room temperature. Loosen any dried granola with a spatula and store in an airtight container.
• For the parfait: Combine the nectar, apricots, sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the apricots are soft, about 10 minutes. Transfer to a blender and blend until smooth. Transfer to a bowl and cover. Let the mixture chill in the fridge.
• Fold the apricot puree into the yogurt (don't combine completely), and layer in parfait glasses with the California granola.