When it’s hot, I really don’t even want to think about turning on the stove. How about a cold, fruity parfait for breakfast that can be made ahead of time? One evening you can make parfaits for breakfast, lunch, or snacks and refrigerate them for up to 3 days.
Use a 12-oz mason jar and fill with layers of summer fruit, maple yogurt, and granola. Cover with a lid and store in the refrigerator until needed. Easy and delicious! I’m using low-fat Greek yogurt to keep it healthy and adding 2 teaspoons of pure maple syrup. Yum! If you don’t have maple syrup, you can substitute local raw honey or raw agave nectar to add a little sweetness. You can taste and add more to taste. Fresh or frozen blueberries, cherries, and raspberries work well but I recommend fresh strawberries for best results. If your fruit has a stone like cherries, remove the stone first. You can use other seasonal fruit like peaches, nectarines, or even bananas sliced.
Having a group over for fun in the backyard? Use half as much of ingredients per small glass and make multiple small servings. Another fun idea is to set up a parfait yogurt bar with bowls of fresh fruit, maple yogurt, granola, or nuts. This would work well in any season for an inside brunch.
Summer Yogurt Parfait with Fruit & Granola
Use organic when available. Serves 1; multiply for additional servings
Summer Yogurt Parfair
- 6 oz Greek low-fat yogurt
- 2 tsp pure maple syrup
- 1 1.2 cyos fruit (blueberries, raspberries, strawberries, banana, peaches)
- 1/3 cup heaping low-fat granola
- Add maple syrup to yogurt and mix well
- First layer is 1/4 cup maple yogurt to mason jar or large glass
- Add 1/4 cup of fruit on top of yogurt
- Top fruit with 2 tablespoons of granola
- Repeat each layer
- Top parfait with final 1/4 cup of yogurt
- Add fruit and granola
- You can garnish with nuts or even substitute nuts for granola
- Serve immediately or cover and refrigerate for up to 3 days
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