Yesterday was glorious here in the City, so we took our cooking class outside to make yogurt parfaits in the park. One of the best things about making these parfaits is that you can be as over-achieving or as laid back as you like.
A month back, when peaches were at their peak here, I made about a gallon of peach butter. It’s fantastic, but our apartment is already bursting at the seams. Luckily, it found its role as a tasty layer in these parfaits. You could just as easily make a fruit compote out of seasonal fruits or use good, old-fashioned apple butter or apple sauce. Granola? Store-boughten, as we used to call it in the South, is fine, but making it with your kids is easy and lots of fun.
We used plastic squeeze bottles for the yogurt and fruit butter layers and just spooned in the granola and fruit layers. If you get everything out beforehand, this should run like an easy craft project. If the layering effect doesn’t happen for your little one, no worries. It eats just as well.
Here’s a post-parfait making conversation I had with one of the kids:
Me: What is your favorite part?
Ben: (takes a gigantic bite) The Everything.
Me: Good Answer.
Yogurt Parfaits
*2 c. granola
*2 c. plain yogurt
*1 1/2 c. fruit yogurt (DIY to control the sugar content)
*1 1/2 c. fruit butter, fruit compote, or apple sauce
*1 1/2 c. seasonal fruit, chopped into bite-sized pieces
*sprigs of mint and/or honey, for the garnish
*4 small jam jars or clear glasses
Give each kid a jar or a glass. Start with a layer of the granola, shaking the jar gently to even out the layer. Then, proceed artistically until you’re within an inch from the top of the jar. Garnish with a sprig of mint and a drizzle of honey.
Makes 4 small parfaits. Parfaits can be assembled in the evening, stored in the fridge overnight, and eaten up for breakfast.
