Raspberry Yogurt Parfait!
Reposting this recipe because I think it looks a lot better this way!
This morning was one of those “I’m going to make something effortlessly pretty” days in the kitchen :)
The fridge was horribly bare and empty and I had to look in the deep freeze to see what I had to chow down on. Luckily, I found some frozen organic raspberries I bought a few weeks ago so I decided to make use of that + some of the greek & regular yogurt I had left.
There is absolutely no cooking in this recipe and it’s a fantastic breakfast/dessert :)
All the amounts in this recipe really vary depending on the container you’re putting it in but all you really need is:
- a few cups of raspberries
- some greek or regular yogurt
- chia seeds (optional)
I actually subbed out greek yogurt for regular yogurt about halfway through this recipe because I thought it would make it way too rich if I used greek yogurt for the whole thing so yeah. Not pictured here though!
First of all, toss your raspberries into a blender or processor and if they’re as tart as mine were, they needed a bit of honey (and because the greek yogurt/yogurt is unsweetened, you need this!) and process until you’ve got raspberry “crumble” that will thaw out nicely later!
Then you just keep layering!! Raspberry -> Yogurt -> Chia and repeat! I garnished with a few mint leaves just because I’m that picky about presentation :) and there you go!
Oh & if you have LEFTOVER raspberries blended up already, squirt a bit of lemon juice, and toss it back in the freezer for a little bit and you’ll have a SORBET! Yum :)
This is the best breakfast ever. Must do!