Much of this recipe is to taste and up to you how much you want to use, but it will give you a starting point for customization.
For the plain yogurt, I had planned on using Stonyfield Farms Whole Milk Plain Yogurt, but the store was out. Instead, I used Brown Cow Farms Plain Smooth and Creamy Cream Top Yogurt. It ended up being a little cheaper, but I am still happy with the product. I think either will work if you want to use a whole milk yogurt like I was. Otherwise, feel free to use plain yogurt of your choice. Or you can skip the fruit yogurt recipe all together an use whichever fruit yogurt you like. I made about 1/2 cup for my parfait.
- Equipment: Food Processor
- 1/2 cup Plain Yogurt
- 1.5 tsp Honey (I used Clover Honey)
- 2/3 cup Frozen Fruit (I used Wild Blueberries and Red Raspberries), you will have leftovers for parfait
2. Add the frozen fruit to the food processor and pulse until berries are broken down (see photo).
3. Add about 2 Tablespoons of the frozen fruit to the yogurt and honey mix. Add more as you like. If it isn’t sweet enough for you, add more honey, 1/2 teaspoon at a time.
Fruit and Nut Parfait
- Equipment: container for parfait
- ~ 1/2 cup Fruit Yogurt
- ~ 1/3 cup Fruit, fresh or frozen (I used strawberries)
- 1/4 cup (heaping) Udi’s Gluten-Free Granola, use more or less to you preferance
- ~ 1/4 cup Blanched Almond Slivers
- ~ 1/4 cup Walnut Pieces
- Optional: add nuts to Chopper or Food Processor and pulse until chopped to the consistency you like.
- If you decided not to chop the nuts, mix the almond and walnut pieces in a small bowl.
- Start with a layer of granola, about 2 Tablespoons.
- Add fruit yogurt.
- Add a layer of fruit.
- Add about 1 tablespoon of granola.
- Add 2 tablespoons of of nut mixture.
- Repeat steps 2 – 5 until you have reached the top. Top with a little granola and nut mixture.