Triple Berry Parfaits

A recipe for Triple Berry Parfaits! Honey vanilla yogurt is layered with granola, blackberries, raspberries, and strawberries for a refreshing dessert or brunch treat.

Course Dessert

Cuisine N/A

Keyword berry, blackberry, breakfast, dessert, Greek yogurt, parfait, raspberry, strawberries, strawberry, summer, vanilla, vanilla bean, yogurt

Prep Time 20

Cook Time 15

Resting Time: 2

Total Time 2 35

Servings 3 -6 Servings

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.