I love making parfaits. I could swirl fruit purees into yogurt all day…I’m not a normal 20 year old.
Homemade Parfaits with Yogurt, Fruit, and Granola
A Jenny Original
2 cups plain yogurt
3/4 cup powdered sugar
1 1/2 teaspoons vanilla extract
Dash of cinnamon (optional)
1/2 cup +1/3 cup blueberries, divided
1 tablespoon honey
1/2 cup granola (homemade, store-bought, or my recipe)
1 ripe peach, peeled, pit removed, and cut into small chunks
1/2 cup strawberries, chopped
- Place 1/2 cup blueberries in a small saucepan over medium heat. Cook the blueberries for five minutes, stirring occasionally and mashing with your spoon to begin to break down the blueberries. Stir in honey, then remove from heat. Let cool for a couple minutes, then place in the bowl of a food processor. Pulse until the blueberries are almost completely pureed. Set aside.
- To make the yogurt, in a large bowl combine the plain yogurt, 3/4 cup powdered sugar, vanilla, and cinnamon. Refrigerate until ready to serve.
- In a small bowl, mix together the cut up peach, strawberries, and remaining 1/3 cup blueberries. Refrigerate until ready to serve.
- When ready to serve, take out vanilla yogurt and blueberry puree. Spoon blueberry puree on top of the vanilla yogurt. Stir just a couple times to get large swirls of the puree and the yogurt. Get out two cups, and place 1/2 cup of the yogurt into each cup. Top each cup with 1/4 of the fresh fruit mixture, then top with two tablespoons of granola in each cup. Repeat with yogurt, fruit, and granola once more. Serve immediately.
Variations on this parfait:
Variation 1: make a strawberry puree instead of blueberry, and top with strawberries and blueberries!
Variation 2: Make a brown sugar swirl – spread vanilla yogurt into an even layer in the bowl you made it in, and top with 1/2 cup brown sugar. Refrigerate for at least 20-25 minutes, to allow brown sugar to “melt” into yogurt into one beautiful glossy layer. Top with any fresh fruit.