Yogurt Parfait

Yogurt is one of my go-to breakfasts in the morning. To keep things interesting, I am always switching up the yogurt or topping type – I came up with this recipe while I was experimenting with different toppings for plain Greek yogurt. It makes a nice light meal, or a healthy dessert.

On its own, plain Greek yogurt can be, for many people, hard to stomach. I’ve found that a small amount of honey whipped into the yogurt makes all of the difference. Toasting the walnuts is optional, but it brings out a buttery, deeper flavor and counteracts their natural bitterness; I’m a fan of the honey and thyme combination, but the thyme can be left out as well or substituted with lemon thyme.

If you’re looking to have a parfait made for you, I highly recommend the Muesli Florentine at Café Florentine in Englewood (the almond croissant is excellent as well). It’s made with a local low fat yogurt – one of the best tasting yogurts on its own I’ve ever had – a mix of seasonal berries and comes topped with the café’s homemade granola. While you’re there, try the fresh squeezed orange juice – you’ll never want to drink Tropicana again!

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In New York City Le Pain Quotidienne – ubiquitous, with more than 15 locations in NYC alone – makes a nice yogurt parfait that features green apple – which creates an interesting balance between sweet and sour – alongside Greek yogurt and their homemade nutty granola.

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Ingredients:

1 5-6 ounce container fage or chobani plain greek yogurt

½ cup blueberries*

1 tsp raw honey

⅓ cup raw walnuts

1 sprig thyme (for garnish)

Preparation:

1. Preheat oven to 350°F
2. Roast a small tray of walnuts 5-10 minutes until golden brown and aromatic – they should break apart rather easily. Set aside and allow to cool.

1. Fold honey into yogurt and blend well.
2. In a parfait or sundae dish, alternate between layers of blueberries and Greek yogurt until you fill the glass. If you do not own a parfait dish, the recipe is just as good served in a regular bowl without all of the layers.

1. Chop walnuts and set extras aside. They can be used to make more parfaits (and they make a great snack).
2. Top with an additional drizzle of honey, toasted walnuts, fresh thyme and enjoy!

*if blueberries are not in season, substitute with thin layers of blueberry preserves. You can make your own or just buy some – Bonne Maman is one of my favorite jam-makers, and this preserve uses wild blueberries, which have the best flavor.

The Recipe