Berry Yogurt Parfait Recipe

5 from 1 vote

Layers of berry sauce, coconut yogurt, and soft graham crumbs give this Berry Yogurt Parfait a light yet creamy finish that’s great for warm afternoons or fuss-free desserts.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 299kcal

Author: Andrea

Ingredients

Sauce

1 1/2 cup strawberries quartered
1/2 cup raspberries fresh
2 Tbsp granulated sugar
1/4 cup water
1/2 lemon juiced

Cheesecake Filling

1 (8) oz block 1/3 the fat cream cheese at room temperature for 20 minutes
2 (5.3) oz containers Chobani Coconut Blended Greek Yogurt (or plain or vanilla)
1/4 cup powdered sugar
1 tsp vanilla bean paste or extract

Other Fool Layers

4 graham crackers crumbled
1/4 cup unsweetened coconut flakes
1/4 cup blueberries fresh

Instructions

In a small saucepan set over medium-low heat, add the strawberries, raspberries, sugar, water, and lemon juice. Cook until the berries have softened and a sauce forms, about 5–8 minutes. Remove from the heat and pour into a bowl or container (a rectangular Tupperware container helps the sauce cool more quickly). Allow to cool at room temperature for 10 minutes before placing in the refrigerator to cool completely (about 20 minutes).
Meanwhile, in a large mixing bowl, add the softened cream cheese and Greek yogurt. Using a hand mixer, beat until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla, and beat for an additional minute. Place in the refrigerator to chill along with the sauce.
When the sauce is cool, assemble the fools. Used 4 (8 oz) jars, but mugs, glasses, or bowls work too. Start by adding a layer of the graham cracker crumbs, then the filling, then the sauce. Add an additional layer of filling and sauce, then sprinkle with chunks of graham crackers, flakes of coconut, and a few blueberries. Serve immediately or place in the refrigerator until ready to serve.

Notes

-Swirl the sauce and filling together using a toothpick or knife to create a marbled effect.

These Coconut Yogurt Berry Parfaits are best enjoyed fresh, but they’ll stay good in the refrigerator for up to 2 days. STORE them in individual jars or airtight containers to keep the layers intact.

If you’re using granola or want to keep a crunch, add those toppings just before serving. Freezing isn’t recommended since the creamy filling may separate and the berries can turn icy and watery once thawed. Serve chilled straight from the fridge.

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