Honey Berry and Yogurt Parfait with Fruit Sauce

I honestly think that sitting down with a parfait after taking the time to construct one is like sitting down to a morning cocktail.  Taking the time to blend berries and stack in delicious layers is like squeezing fresh citrus fruits for a indulgent margarita, or making a frozen cocktail....worth all the effort once you're eating it (or drinking it!).  

This particular recipe is inspired by my yoga friend Mary, she told me about her original recipe and my gears starting turning, thinking about a Hudson & Lee honey simple syrup sweetened fruit parfait.  How perfect and guilt free to have as a breakfast treat or snack. 

I love how versatile our honey syrup is, not only does it make a delicious cocktail mixer, but it can be used in parfaits, meat, shrimp and vegetable marinades, dressings, smoothies, stir-frys, and the list goes on and on.

*The key to this recipe is the fruit sauce!  You want to use semi-defrosted berries (leave them out on your counter for 20 minutes) so they are partially defrosted, a little liquid but frozen enough to leave a crunch when you eat it.  

For the fruit sauce:

  • 1/2 Cup of Semi-defrosted (see *note above) Mixed Berries (blackberries, blueberries, sliced strawberries and/or raspberries) 
  • 2 Tsp Hudson & Lee Honey Simple Syrup
  • 1/2 Tsp Freshly Squeezed Lemon Juice
  • 1/4 Tsp Lemon Zest

Add above ingredients to a blender and blend until sauce is mixed, leaving some liquid and some fruit chunks.  

For the Parfait:

  • 1 Cup Greek Yogurt (or coconut yogurt for dairy free)
  • 1/3 Cup Granola
  • 1/3 Cup Fresh Berries (blackberries, blueberries, sliced strawberries and/or raspberries) 

Add the Greek (or coconut) yogurt to a parfait dish, pour fruit sauce over the yogurt, pour granola over the sauce and add the fresh berries on top.  Grab a spoon and dig in!

Greta McCoyComment