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Fruit on the bottom yogurt parfaits
Ingredients
- 285 grams fresh strawberries, hulled and quartered (about 1-1/2 cups)
- 1-1/2 tablespoons honey
- 1/2 teaspoon pure vanilla extract
- 3 cups whole milk plain yogurt or Greek yogurt
- 1/4 cup chopped almonds or fruit and nut granola
Directions
- Set out four small glass jars or resealable glass containers.
- Place the berries and one tablespoon of the honey in a small saucepan. Bring to a simmer over medium high heat. Cook, gently mashing, until the fruit is tender and syrupy, about five minutes. Transfer to a medium bowl, stir in the vanilla, and let cool completely. You should have about 3/4 cup of compote.
- While the fruit is cooling, mix together the yogurt and the remaining 1/2 tablespoon of honey.
- Spoon three tablespoons of the fruit compote into the bottom of each jar or container. Top with the yogurt mixture, evenly divided among the jars (about 3/4 cup per jar). Top with nuts, if using, and serve immediately. If packing in a lunch box, use an airtight container and be sure to include an ice pack.
