Mixed Berry Yogurt with Almonds
- Layer it Up
- For a beautiful presentation, layer your ingredients in a glass cup or bowl. Start with a spoonful of yogurt, followed by fruit, and sprinkle with nuts or granola. Repeat until the glass is full, ending with a garnish of fruit or nuts on top.
- Choose Your Yogurt
- For a richer parfait, especially if serving as dessert, use a creamier vanilla yogurt or add a drizzle of maple syrup for extra sweetness.
- Add Your Favorite Nuts
- Try toasted nuts for a boost in crunch and flavor! Almonds, walnuts, or pecans all work well.
- Mix Up the Fruit
- Fresh berries are classic, but feel free to get creative! This parfait pairs nicely with any fruit you have on hand—think sliced bananas, diced mango, or even a sprinkle of dried fruit.
- Enjoy Your Creation!
- Serve immediately and enjoy your personalized parfait as a nutritious breakfast or a light dessert.
Reviews
Ingredients:
Adjust Servings
1cup berries mixed, frozen, thawed, ( if from ) | |
0.25cup oats whole | |
1cup greek yogurt plain, (nonfat, ) | |
10 almonds whole |
Directions
1.
Layer it Up
For a beautiful presentation, layer your ingredients in a glass cup or bowl. Start with a spoonful of yogurt, followed by fruit, and sprinkle with nuts or granola. Repeat until the glass is full, ending with a garnish of fruit or nuts on top.
Mark as complete
2.
Choose Your Yogurt
For a richer parfait, especially if serving as dessert, use a creamier vanilla yogurt or add a drizzle of maple syrup for extra sweetness.
Mark as complete
3.
Add Your Favorite Nuts
Try toasted nuts for a boost in crunch and flavor! Almonds, walnuts, or pecans all work well.
Mark as complete
4.
Mix Up the Fruit
Fresh berries are classic, but feel free to get creative! This parfait pairs nicely with any fruit you have on hand—think sliced bananas, diced mango, or even a sprinkle of dried fruit.
Mark as complete
5.
Enjoy Your Creation!
Serve immediately and enjoy your personalized parfait as a nutritious breakfast or a light dessert.
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
Share Your Thoughts