A recipe for Triple Berry Parfaits! Honey vanilla yogurt is layered with granola, blackberries, raspberries, and strawberries for a refreshing dessert or brunch treat.
I first made these Triple Berry Parfaits back in July 2013 and am updating today with a few adjustments to the recipe and new photos.
A wonderful summertime dessert or brunch option, these Triple Berry Parfaits are packed with layers of blackberry compote, raspberry compote, strawberry compote, granola, and a creamy honey vanilla bean yogurt for quite the refreshing blend of flavors.
Each component is made separately, but overall it all comes together easily with only a few minutes on the stove and an hour or two in the refrigerator to chill before assembling.
I layered the Triple Berry Parfaits first with yogurt, then granola, blackberry compote, more yogurt, granola, raspberry compote, yogurt, granola, and finally strawberry compote on top with additional granola and a mint sprig for garnish.
Adjust the layers as desired based on personal preference, but make sure to serve shortly after assembling. With time, the granola will soak in the moisture from the berries and yogurt.
A Few Triple Berry Parfait Tips
The different berry compotes and yogurt can be made up to three days in advance and refrigerated separately in airtight containers until ready to layer.
Cook each compote for 5-7 minutes, until the berries can easily be broken up with a wooden spoon. Halve the strawberries before adding to the pot (or quarter if they are particularly large).
Use any favorite store-bought or homemade granola. I went with a honey vanilla granola to complement the flavors of the Greek yogurt.
If the honey is too thick to fold into the yogurt, microwave for about 10 seconds until just runny enough to pour.
Adjust the amount of honey in the yogurt and the sugar in the berries as desired to taste.
Don’t have vanilla bean paste? You can swap for equal amounts (or maybe plus an extra splash) of vanilla extract.
Either use a spoon or a piping bag to add the yogurt to the glasses. I personally prefer a piping bag for thin or tall glasses to keep the sides more clean and show off the layers.
The exact amount of servings will depend on the size of the individual glasses. With larger glasses, you will get about 3 parfaits or closer to 6 with smaller glasses.
Looking for more parfait recipes?
Try my:
This recipe was originally posted in July 2013 and updated in June 2026.
Triple Berry Parfaits Recipe
Adapted from The Pescetarian and the Pig
Triple Berry Parfaits
Ingredients
Blackberry Compote:
- 6 ounces (170 grams) fresh blackberries
- zest of 1 lime
- juice of 1 lime
- 1/2 tablespoon (6 grams) granulated sugar
Raspberry Compote:
- 6 ounces (170 grams) fresh raspberries
- zest of 1/2 lemon
- juice of 1/2 lemon
- 1/2 tablespoon (6 grams) granulated sugar
Strawberry Compote:
- 6 ounces (170 grams) fresh strawberries hulled and halved (or quartered if extra large)
- zest of 1/2 lemon
- juice of 1/2 lemon
- 1/2 tablespoon (6 grams) granulated sugar
Honey Vanilla Yogurt:
- 2 cups (480 grams) Greek yogurt
- 2 tablespoons (30 milliliters) honey
- 1 teaspoon vanilla bean paste
To serve:
- 1 cup (120 grams) granola I used honey vanilla granola
- mint sprigs for garnish, optional
Instructions
To make the blackberry compote:
- In a small saucepan, combine the blackberries, lime zest, lime juice, and sugar over medium heat.
- Cook, stirring and mashing the berries occasionally, until the berries release their juice and easily break apart, 5-7 minutes.
- Remove from heat, transfer to a heat-safe container, and refrigerate until chilled, 1-2 hours.
To make the raspberry compote:
- Clean the saucepan, place back over medium heat, and add the raspberries, lemon zest, lemon juice, and sugar.
- Cook, stirring and mashing the berries occasionally, until the berries release their juice and easily break apart, 5-7 minutes.
- Remove from heat, transfer to a heat-safe container, and refrigerate until chilled, 1-2 hours.
To make the strawberry compote:
- Clean the saucepan, place back over medium heat, and add the strawberries, lemon zest, lemon juice, and sugar.
- Cook, stirring and mashing the berries occasionally, until the berries release their juice and easily break apart, 5-7 minutes.
- Remove from heat, transfer to a heat-safe container, and refrigerate until chilled, 1-2 hours.
To make the honey vanilla yogurt:
- In a medium bowl, fold the Greek yogurt with the honey and vanilla bean paste until well combined. Cover and refrigerate until ready to assemble.
To assemble the Triple Berry Parfaits:
- In three tall or up to six smaller parfait glasses, add a layer of the Honey Vanilla Greek using either a spoon or a piping bag.
- Cover with a layer of granola, then the chilled blackberry compote.
- Continue to layer with the yogurt, then the granola, and the raspberry compote.
- Add another layer of the yogurt, then the granola, and top with the strawberry compote.
- Garnish the top if desired with additional granola and a mint sprig.
- These Triple Berry Parfaits are best immediately after assembling.
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