By Claire DiMaggio
In a medium-sized mixing bowl, add the 800 g of plain Greek yogurt. If you prefer a hint of vanilla flavor, stir in 1 teaspoon of vanilla extract and mix well until the yogurt is smooth and creamy.
Wash the mixed berries thoroughly and pat them dry using a clean kitchen towel or paper towel. If using strawberries, hull and slice them into quarters. Keep the blueberries and raspberries whole.
In four serving glasses or bowls, begin by adding a layer of approximately 100 g of Greek yogurt to the bottom of each.
Top the yogurt layer with a portion of the mixed berries, distributing evenly between the glasses or bowls.
Sprinkle about 2 tablespoons of nut-free oat granola over the berry layer in each glass or bowl.
Drizzle about 1/2 tablespoon of honey or maple syrup over the granola layer in each serving glass or bowl.
Repeat the layers by adding another 100 g layer of Greek yogurt, followed by mixed berries, then another 2 tablespoons of granola, and finish with a final drizzle of 1/2 tablespoon of honey or maple syrup in each glass or bowl.
Serve the parfaits immediately for the best texture or refrigerate for up to 2 hours before serving. Enjoy your Greek Yogurt Berry Parfait with Nut-Free Oat Granola!
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By Claire DiMaggio
This Breakfast Dessert Vegetarian Gluten-Free recipe is ready in 15 minutes and features plain Greek yogurt, mixed berries, nut-free oat granola and other delicious ingredients. Contains 350 calories total.
In a medium-sized mixing bowl, add the 800 g of plain Greek yogurt. If you prefer a hint of vanilla flavor, stir in 1 teaspoon of vanilla extract and mix well until the yogurt is smooth and creamy.
Wash the mixed berries thoroughly and pat them dry using a clean kitchen towel or paper towel. If using strawberries, hull and slice them into quarters. Keep the blueberries and raspberries whole.
In four serving glasses or bowls, begin by adding a layer of approximately 100 g of Greek yogurt to the bottom of each.
Top the yogurt layer with a portion of the mixed berries, distributing evenly between the glasses or bowls.
Sprinkle about 2 tablespoons of nut-free oat granola over the berry layer in each glass or bowl.
Drizzle about 1/2 tablespoon of honey or maple syrup over the granola layer in each serving glass or bowl.
Repeat the layers by adding another 100 g layer of Greek yogurt, followed by mixed berries, then another 2 tablespoons of granola, and finish with a final drizzle of 1/2 tablespoon of honey or maple syrup in each glass or bowl.
Serve the parfaits immediately for the best texture or refrigerate for up to 2 hours before serving. Enjoy your Greek Yogurt Berry Parfait with Nut-Free Oat Granola!
Calories per Serving: 350
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