Snack Recipe: Berry & Granola Yogurt Parfait

Layers of berries, yogurt and crunchy granola-- what's not to love about this healthful and delicious treat? Preparing a yogurt parfait takes almost no effort. It's just a matter of gathering the right ingredients. The recipe below is merely a suggestion. You can switch up the type or flavor of yogurt (try Greek!) or add in different fruit (strawberries, anyone?).

Basically, feel free to experiment and make this recipe your own. We even added a sprig of mint on top of these parfaits! This is a great on-the-go breakfast or mid-day snack when you need something to satisfy that afternoon craving for something sweet.

Berry & Granola Parfait

(makes 4 servings)

Ingredients:2 cups low-fat plain yogurt
2 cups of your favorite granola
2 cups fresh fruit (we used raspberries & blueberries)
1/4 cup honey
Optional: mint leaves for garnish

Directions:1. Arrange 4 parfait cups, wine glasses, or or any other serving glass of your choice.

2. Spoon 2 tablespoons of yogurt into each glass and smooth surface. 

3. Spoon 2 tablespoons of granola overtop and smooth surface.

4.Spoon 2 tablespoons of fruit overtop and smooth surface. 

5. Repeat the process, adding a bit of honey here and there, to taste. Garnish as desired. Enjoy!

Refreshing Dessert Recipe: Blueberry Trifle

If you're looking for a fantastic, refreshing dessert, look no further than a Scottish trifle. They are very similar to a parfait in many ways: they both involve layers and fruits, but a trifle is rather uniquely a dessert. Its layers typically consist of a thick custard, fruits, a sponge cake, and a fruit jelly or puree. Top the whole dish off with some whipped cream to completely finish it.

For our recipe, we wanted to break this dish down into individual servings perfect for ending a dinner with guests. Serve this in an individual fluted glass or even a jar with a spoon. Because of how many components there are to this, we didn't list the instructions for making the pound cake sponge. Feel free to buy, or make your own. We recommend our perfect pound cake recipe, or even a Japanese castella cake. To make serving on the day of the meal easier, feel free to make the custard and the blueberry sauce the day before Keep reading below for this delicious recipe...

Blueberry Trifle

(makes 4 trifles)

Ingredients

CUSTARD

• 6 large egg yolks
• 1/2 cup sugar
• 1/4 taspoon nutmeg
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/8 cup brandy
• 1 teaspoon vanilla extract

TRIFLE

• 4 slices pound cake cut into 8 small cubes
• 2 cups fresh or frozen blueberries (plus more for garnish)
• 1/2 cup water
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
• 1/2 teaspoon vanilla extract
• 1 tablespoon lemon zest
• whipped cream for garnish

Directions

1. Start by preparing the custard. Preheat the oven to 300F. Line the bottom of a large roasting pan with a kitchen towel. Set a pyrex baking dish in the roasting pan and bring a large kettle of water to a boil.
2. Whisk together the yolks, sugar, and nutmeg in a large mixing bowl. Meanwhile, bring milk and cream to a gentle simmer in a large saucepan, stirring frequently to prevent it from boiling over. Slowly whisk the milk mixture into the yolks and stir in the brandy and vanilla extract.Set the roasting pan in the oven and pour the custard into the pyrex dish. Pour enough boiling water into the roasting pan to reach the mixture's height. Cover the roasting pan with foil.
3. Bake until the center of the custard is the texture of a soft yogurt (35-45 minutes.) Remove the custard from the oven and let cool in a tepid water bath. Remove the dish from the water bath, cover with plastic wrap, and refrigerate the custard until completely cold.
4. Next, prepare the blueberry sauce. In a saucepan over medium heat, combine blueberries, 1/2 cup of water, sugar, and lemon juice. Stir frequently, and bring to a low boil.
5. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
6. Slowly stir the cornstarch into the blueberries, making sure to not crush the blueberries. Simmer until the sauce is thick enough to coat the back of a metal spoon (about 5 minutes).
7. Remove from heat and gently stir in the vanilla and lemon zest. Set aside until the custard is cooled.
8. Once the custard is cooled, spoon or pope a layer of the custard into the bottom of each serving dish. Next, add a layer of pound cake, followed by a layer of blueberry sauce. Repeat the layering once more and top with whipped cream and fresh blueberries for garnish.
9. Enjoy!