Fruit on the bottom yogurt parfaits

By Jennifer Tyler Lee
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  • 285 grams fresh strawberries, hulled and quartered (about 1-1/2 cups)
  • 1-1/2 tablespoons honey
  • 1/2 teaspoon pure vanilla extract
  • 3 cups whole milk plain yogurt or Greek yogurt
  • 1/4 cup chopped almonds or fruit and nut granola


  1. Set out four small glass jars or resealable glass containers.
  2. Place the berries and one tablespoon of the honey in a small saucepan. Bring to a simmer over medium high heat. Cook, gently mashing, until the fruit is tender and syrupy, about five minutes. Transfer to a medium bowl, stir in the vanilla, and let cool completely. You should have about 3/4 cup of compote.
  3. While the fruit is cooling, mix together the yogurt and the remaining 1/2 tablespoon of honey.
  4. Spoon three tablespoons of the fruit compote into the bottom of each jar or container. Top with the yogurt mixture, evenly divided among the jars (about 3/4 cup per jar). Top with nuts, if using, and serve immediately. If packing in a lunch box, use an airtight container and be sure to include an ice pack.

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