The essence of summer, this light and colorful dish goes with just about anything. Prepare the fruit ahead of time, but donāt layer it with the yogurt and granola in the parfait glasses until an hour or so before you plan to serve it. Adjust the amount of honey according to your and your guestsā preferences.
Recipe information
Yield
serves 6
Ingredients
1/4 cup honey
3Ā 1/2 cups plain Greek yogurt
1 cup (1/2 pint) fresh blueberries
1 cup (1/2 pint) fresh blackberries
1 cup (1/2 pint) fresh raspberries
1 cup (1/2 pint) fresh strawberries, hulled and cut into halves or quarters
1 cup fresh pineapple chunks (1-inch chunks)
2 cups Bubbyās Granola (page 206)
Preparation
Step 1
Whisk together the honey and yogurt in a mixing bowl; set aside.
Step 2
Gently toss together the blueberries, blackberries, raspberries, strawberries, and pineapple in a separate bowl.
Step 3
Layer the ingredients as follows in six parfait glasses: a 2-inch layer of fruit, then 1/4 cup yogurt, and then 2 tablespoons granola. Repeat the layers, ending with yogurt and granola. Refrigerate for up to 4 hours. Serve cold.
Bubbyās Brunch Cookbook by Ron Silver and Rosemary Black. Copyright Ā© 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
