By Miriam Klein
Wash the mixed berries thoroughly under cold water and pat them dry with a clean kitchen towel. If using strawberries, hull and halve them.
Prepare 4 serving glasses or bowls. Place a layer of 200 g of Greek yogurt at the bottom of each glass or bowl.
Divide half of the mixed berries (200 g) evenly among the glasses, placing them on top of the yogurt layer.
Sprinkle 15 g of nut-free granola over the berries in each glass.
Drizzle about 1 teaspoon of honey or maple syrup over the granola in each glass.
Add the remaining yogurt (200 g per glass) as the next layer, smoothing it out gently.
Top with the remaining mixed berries, ensuring they are distributed evenly among the glasses.
Sprinkle the remaining 15 g of granola on top of each parfait.
If desired, garnish with a pinch of lemon zest for added freshness.
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This Breakfast Dessert Nut-Free Vegetarian recipe is ready in 10 minutes and features plain Greek yogurt (2% fat), nut-free granola, mixed berries (strawberries, blueberries, raspberries) and other delicious ingredients. Contains 310 calories total.
Wash the mixed berries thoroughly under cold water and pat them dry with a clean kitchen towel. If using strawberries, hull and halve them.
Prepare 4 serving glasses or bowls. Place a layer of 200 g of Greek yogurt at the bottom of each glass or bowl.
Divide half of the mixed berries (200 g) evenly among the glasses, placing them on top of the yogurt layer.
Sprinkle 15 g of nut-free granola over the berries in each glass.
Drizzle about 1 teaspoon of honey or maple syrup over the granola in each glass.
Add the remaining yogurt (200 g per glass) as the next layer, smoothing it out gently.
Top with the remaining mixed berries, ensuring they are distributed evenly among the glasses.
Sprinkle the remaining 15 g of granola on top of each parfait.
If desired, garnish with a pinch of lemon zest for added freshness.
Calories per Serving: 310
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