It’s supper club time again! This week Brittney, Michelle and I hosted a Greek night for our month’s supper club dinner. I was in charge of appetizers and dessert, and we found this delicious looking recipe that included Greek yogurt (so that makes it Greek-ish, right?). The only problem was they used a lot of almonds, so I made the recipe my own!
Greek Yogurt Parfait
- 2 C granola
- 2 T honey
- ~2 C plain Greek yogurt
- ~ 2 C vanilla Greek yogurt
- 1 T honey
- 1 1/2 C raspberries
- Serving size glass containers
Mix the granola and 2 T of honey in a bowl. Spoon a little bit into each glass container to create the base.
Next, mix the greek yogurts and a little more honey in another bowl and spoon that into the containers, layered on top of the granola.
Finally, sprinkle some raspberries on top and refrigerate until ready to serve! Eat with a spoon, and don’t feel bad about having a few because they’re healthy!
Edits: I ended up just getting 4 of the greek yogurt containers, and squeezing the honey until it seemed right, so my measurements are a little iffy.
I filled 12 silicon liner filled muffin cups with the parfaits and still had some leftover, so put those in little glass sampler sized containers. The original recipe wanted you to freeze the cups and I ended up freezing the muffin cups, but refrigerating the glasses. The group decision was that we liked the non-frozen ones better, so the recipe reflects that and this is more of a parfait versus their frozen yogurt concoction.
We made these as a dessert, but they’d also be great for a breakfast item!