This epic parfait bar is everything!! Weekend brunches will never be the same again. Let me introduce you to your new bestie.
Whenever we go away on vacation I look forward to breakfast. I love heading to the buffet and making myself a yogurt bowl crammed with all my favorites… a selection of fruits, nuts, and granola with a big drizzle of honey.
So when we have friends over for brunch I throw together a yogurt bar. The key to a successful bar is variety.
I am using berries and citrus because that is what’s in season now so I cannot add gorgeous tropical fruit. But go ahead and use mangos, kiwis, pineapple, peaches, figs, and anything else you have that is juicy, sweet, ripe, and in season.
I am serving it with Greek yogurt but you can use vanilla or fruity yogurt instead.
My FAMOUS GRANOLA just hits it out of the park, but if you are rush substitute it with a good quality one from the store.
It’s all about presentation so have fun playing with different combos.
xxx Chef MM
Yogurt Parfait Bar
Ingredients
- 2 x 35 oz/1 Kg tubs of Yogurt – Greek, vanilla, fruit, dairy-free
- 2 cups each of 3 assorted fruits- Citrus, berries, mango, pineapple, figs, peaches, kiwis etc…
- 3 cups MELISSA’S FAMOUS GRANOLA
- Honey
- Cinnamon
Instructions
Arrange all the ingredients into different-sized glass jars. Serve alongside a stack of bowls and spoons.
SERVES 8-10
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