This post definitely qualifies more as a tip than a proper recipe since you don’t have to actually make anything. We’re way overdue for a tip, though, and with it being a holiday weekend for Americans, it seemed the perfect time for one. Besides, these yogurt parfaits make an instant, and even portable breakfast, that is absolutely fabulous.
Here’s what you’ll need:
- Frozen Berries
You’ll also need containers. I bought these jars specifically for this purpose. I wanted something glass, with lids, that I could keep in the fridge on a regular basis without them being needed for something else. They’re very high quality and the perfect size and shape.
One of the most important things about a yogurt parfait is the consistency of the yogurt itself. The secret of getting it perfect is using a combination of regular and Greek yogurt. My favorite is Trader Joe’s nonfat, vanilla at about a 2 parts regular to 1 part Greek ratio.
Pour the regular yogurt into a bowl.
Add the thick, Greek stuff.
Then stir them together until it’s nice and smooth.
In the bottom of each jar, put a layer of blueberries.
Then a layer of raspberries.
And then the strawberries. I like to quarter them before adding them.
Spoon yogurt over the top.
I use about ¾ cup in each one.
Put them into the fridge overnight for the berries to thaw. When you’re ready for breakfast, simply pull one out and pour some granola over the top.
The berries give off their juice as they thaw, so if you stir it all together, the yogurt will turn a beautiful pink color. You can use this same method with any kind of frozen fruit, so be creative and use whatever is your favorite. I’m sure it would be fabulous with peaches, cherries, or even mango. No matter what you use, make 3 or 4 of them at a time, and you’ll have delicious and hearty breakfast just waiting for you when you wake up.