Yogurt parfait with raspberries and granola American-style Recipe
Parfait is a layered breakfast-dessert: thick yogurt, crunchy granola, and fresh raspberries arranged in a glass. In the US, these glasses are often sold to-go in coffee shops as a quick breakfast for work. The taste combines tangy yogurt, sweet fruit, and crunchy flakes – something between a dessert and a healthy snack.
A simple, American-style layered parfait that feels like dessert but is light and balanced enough for breakfast, with a great contrast of creamy, tangy, sweet, and crunchy elements.
Dlaczego ta wersja działa
- Osobne wymieszanie granoli z orzechami daje wyraźniejszą, grubsza warstwę chrupiącą niż sama granola.
- Delikatne osuszenie malin ogranicza ilość soku, więc dolne warstwy nie zamieniają się w wodnistą pulpę.
Chef's tips
If you’re making parfaits for several people, set up a small “parfait bar” with bowls of yogurt, different fruits, and a few types of granola or nuts so everyone can layer their own glass.
How to serve
Serve in tall, clear glasses so the layers are visible. For a brunch table, arrange several smaller parfaits in jars and place them on a tray with extra fruit and mint for decoration.
Na co uważać
- Nie dociskaj malin przy układaniu, bo szybko puszczą sok i rozmiękczą granolę.
- Nie przesładzaj jogurtu od razu; pamiętaj, że słodycz dodają też miód i granola.
- Zbyt wilgotna granola z dużą ilością suszonych owoców szybciej mięknie w jogurcie.
Zamienniki
- Część jogurtu greckiego możesz zastąpić ricottą, uzyskując bardziej deserowy, sernikowy charakter.
- Orzechy włoskie wymień na pekany lub migdały, zachowując chrupkość i maślany smak.
- Maliny można podmienić na truskawki w plasterkach lub borówki, gdy maliny nie są w sezonie.
Ingredients
- Greek yogurt thick, plain - 300 g
- honey for sweetening the yogurt - 1.5 tablespoon
- vanilla extract optional, for aroma - 0.5 teaspoon
- raspberries fresh or frozen, thawed and drained - 150 g
- granola any favorite, crunchy mix of flakes and nuts - 80 g
- walnuts roughly chopped, optional - 20 g
- fresh mint for decoration, optional - 4 leaves
Preparation
- Transfer the Greek yogurt to a bowl, add the honey and vanilla extract. Stir with a spoon until the honey is completely dissolved and the yogurt is smooth and lightly sweetened.
- Rinse the raspberries gently under running water and pat dry on a paper towel. If using frozen raspberries, thaw them first and gently drain off any excess juice.
- In a small bowl, mix the granola and walnuts (if using).
- Prepare two clear glasses or bowls. Spoon 2–3 tablespoons of yogurt into the bottom of each, then add a layer of raspberries and 2–3 tablespoons of granola.
- Repeat the layers: yogurt, raspberries, granola, until you use up all the ingredients, finishing with a layer of raspberries and a little granola on top.
- Finally, sprinkle the top with chopped walnuts and decorate with mint leaves. Serve immediately so the granola stays crunchy.
Storage
Store the yogurt and fruit in a closed container in the fridge for up to 1 day. Add the granola only right before serving so it doesn’t get soggy.
I like to chill the glasses in the fridge for 10–15 minutes before layering – the cold glass keeps the yogurt nicely cool and makes the parfait extra refreshing on warm mornings.
