Layering a Yogurt Parfait
The secret to a quality parfait is timing. If you layer it too far in advance, the moisture from the fruit and yogurt softens the crunch, turning the dish into a mushy consistency.
Start with cold components
Keep your fruit washed and chopped and your yogurt chilled until the moment you begin assembly. If the ingredients are cold, the contrast against room-temperature grains is more pronounced.
- clear glass or jar
- spoon
What goes in.
- 1 cupplain whole milk yogurt
- 1/2 cupgranola or toasted oats
- 1/2 cupfresh seasonal berries or sliced stone fruit
- 1 tsphoney or maple syrup (optional)
Create a structural floor
Always place a thick layer of granola at the base of the glass before adding any fruit. This provides a foundation that prevents the fruit juices from soaking into the bottom of the yogurt layer too quickly.
The method.
Base layer
Spoon two tablespoons of yogurt into the bottom of your glass, then top with a generous handful of granola.
Fruit inclusion
Add a single layer of fruit over the granola. Ensure the pieces are small enough to be easily managed with a spoon.
Repeating
Continue alternating layers of yogurt, granola, and fruit until you reach the top of the glass, finishing with a small amount of fruit and a final drizzle of sweetener if using.
Other turns to take.
Savory Yogurt
Replace fruit and sugar with toasted nuts, seeds, olive oil, and a pinch of sea salt.
Nut Butter Swirl
Drizzle a teaspoon of creamy almond or peanut butter between the yogurt layers for a denser consistency.
When it doesn't go to plan.
Use a straight-sided glass so you can see the distinct layers.
If using frozen fruit, thaw and drain it thoroughly first; the excess water will ruin the texture of the yogurt.
Toast your own oats in a dry pan over medium heat for two minutes if you prefer a crunchier, nuttier base than store-bought granola.
The ones that keep coming up.
Can I make this the night before?
You can prep the components, but keep the granola in a separate container. Mixing it in advance causes the grain to lose its snap.