Prep Time::15 mins
Freeze Time:: 8 hrs
Stand Time:: 1 hr
Total Time:: 9 hrs 15 mins
Servings::4
Yield::4 parfaits
Ingredients
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For the Parfaits:
1 ½ cups raspberries, rinsed and drained
½ cup white sugar
1 cup blueberries, rinsed and drained
1 ½ cups granola
For the Frozen Yogurt:
2 cups full-fat plain Greek yogurt
1 teaspoon vanilla extract
1 teaspoon lemon zest
½ cup white sugar
Directions
Gather all ingredients.
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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.
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Pass berry puree through a fine mesh strainer to remove seeds. Add blueberries, stir, and keep in the refrigerator until needed.
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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.
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To Build Parfaits:
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.
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Repeat twice more for a total of 3 layers. Top can be garnished with any remaining fruit and sauce.
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Freeze until frozen solid, about 8 hours, or overnight.
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Serve and enjoy!
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Chef's Notes:
You can use crushed cookie crumbs, or crumbled up brownies or cake instead of granola, if preferred.
Try using Chef John’s Granola in this recipe.