Recipes for "yogurt parfait"

Gather all ingredients.

Combine raspberries and ½ cup white sugar in a bowl. Crush with a potato masher into a puree. Cover and let sit out for 1 hour.

Pass berry puree through a fine mesh strainer to remove seeds. Add blueberries, stir, and keep in the refrigerator until needed.

Whisk yogurt, vanilla, lemon zest, and sugar for frozen yogurt together in a bowl until sugar dissolves and the mixture is light and fluffy. Transfer into a piping bag and refrigerate until needed.

Add 2 tablespoons of granola into an 8-ounce jar, or similar vessel. Top with 2 tablespoons of the fruit mixture. Try to make sure some of the fruit sauce is touching the glass so you can see the layers when frozen. Top with 2 heaping tablespoons of the yogurt mixture.

Repeat twice more for a total of 3 layers. Top can be garnished with any remaining fruit and sauce.

Freeze until frozen solid, about 8 hours, or overnight.

Serve and enjoy!

Mix all ingredients together and serve immediately.

Is that all? Yes. Hello, easy and fast.

Combine rhubarb, water, and salt in a medium saucepan over medium-high heat; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, until rhubarb has broken down, 6 to 8 minutes. Stir in honey; cook and stir until mixture has thickened, 2 to 3 minutes.

Arrange five 12- to 16-ounce jars on a work surface. Place 2 tablespoons rhubarb mixture in the bottom of each jar; top each with 2 tablespoons graham cracker crumbs and each with ⅔ cup yogurt, in that order. Divide remaining rhubarb mixture and graham cracker crumbs among parfaits; top each with 1 tablespoon walnuts.

Seal jars; refrigerate until ready to eat.

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.