Strawberry Blueberry Yogurt Parfait Recipes

MAKE AHEAD STRAWBERRY & BLUEBERRY YOGURT PARFAITS

Steps:

• Cut off tops of strawberries & slice strawberries into large chunks.
• Get out either 2 bowls or 2 glasses to create your parfaits in.
• First add 1/2 of your yogurt between each bowl.
• Next add in 1/2 of your strawberries & then top with 1/2 of your granola.
• Repeat the process with your greek yogurt. Next add in blueberries & top with granola.
• If making for the next morning, make sure you seal parfait well & store in fridge. If you are eating right away, serve & ENJOY!

STRAWBERRY BLUEBERRY YOGURT PARFAITS

Steps:

• In a small bowl mix together yogurt and sugar or sugar substitute.
• Add two tablespoons of granola in the bottom of a parfait glass.
• Top with 1/4 of yogurt, followed by 1/4 of strawberries.
• Sprinkle with 1/4 of blueberries.
• Repeat layers.
• Repeat steps 2 through 5 for the 2nd parfait glass.
• Serve immediately.

BLUEBERRY STREUSEL FROZEN YOGURT PARFAIT

Steps:

• 1) Cut a blueberry streusel bar into bite-sized pieces.
• 2) Layer them with blueberry frozen yogurt in your favorite dish.

STRAWBERRY-BANANA YOGURT PARFAITS

Steps:

• Reserve 2 teaspoons cookie crumbs for topping.
• In each of 4 parfait glasses or dessert dishes, layer 2 tablespoons yogurt, 2 tablespoons cookie crumbs and 1/4 cup sliced strawberries. Repeat layers. Top with reserved cookie crumbs.
• Garnish each parfait with whole strawberry.

RED WHITE AND BLUE YOGURT PARFAIT

Steps:

• In a mixing bowl, mix the yogurt and honey until well blended.
• In another bowl, combine the blueberries and chopped strawberries.
• Put 1/3 cup of the blueberry and strawberry mixture in the bottom of a cup, mason jar, or glass.
• Spoon 1/3 cup of the yogurt and honey mix on top of the fruit.
• Sprinkle 1/4 cup of granola on top of the yogurt.
• Repeat the fruit, yogurt and granola layers a second time.
• Serve immediately.

STRAWBERRY BLUEBERRY PARFAITS

Steps:

• To make the whipped cream, add heavy cream, sugar, vanilla to a medium bowl and beat on high until stiff peaks form.
• Fold in pureed strawberries until combined.
• Add a heaping spoonful, or two, of the whipped cream into individual cups.
• Next, add diced strawberries, followed by another spoonful, or two, of whipped cream, then followed by fresh blueberries.
• The final layer is whipped cream and then topped with your favorite granola.
• Cover with plastic wrap and place in the fridge until ready to serve.

STRAWBERRY AND YOGURT PARFAITS

Steps:

• Spoon 1/4 cup granola into each of 6 parfait glasses; cover with layers of 1/4 cup each yogurt and strawberries.
• Top each with 2 tsp. jam, 1/4 cup of the remaining yogurt, and 1 tsp. each jam and nuts.

STRAWBERRY YOGURT PARFAITS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with foil or parchment paper. (If using foil, spray with non-stick cooking spray). Mix all of the ingredients together in a medium sized bowl, and stir until everything is well combined. Bake for 15 minutes, then remove from oven and stir to break granola apart. Return to the oven for another 15-20 minutes, or until granola is crisp (watch it carefully in the last 10 minutes of baking.) Let cool completely, and add to your parfaits.
• In a small bowl, add the yogurt, sweetener, and vanilla if desired. Layer 1/4 cup yogurt, 1/4 cup diced strawberries, and 1/4 cup granola into each of the four glasses/jars. Repeat. Enjoy immediately, or top with a lid or saran wrap, and store in the fridge for up to three days.

STRAWBERRY BLUEBERRY ALMOND PARFAIT

Steps:

• Mix berries with Splenda in seperate bowls.
• Layer yogurt, berries, cereal.
• Repeat layers.
• If using different berries, layer yogurt, strawberries, cereal then yogurt, blueberries then cereal.
• Insert spoon and enjoy.

STRAWBERRY-YOGURT PARFAITS

Steps:

• Place half the berry slices in each of four large stemmed goblets. Sprinkle each portion with a teaspoon of the sugar.
• Stir the yogurt to smooth it, then spoon all but one-fourth cup of it over the berries. Top with the remaining berries and a dollop of the remaining yogurt. Sprinkle with the remaining sugar and garnish each serving with a mint leaf.