Fruit on the bottom yogurt parfaits

By Jennifer Tyler Lee
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SERVES
4

Ingredients

  • 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

Directions

  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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