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Prepare the strawberry compote: In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes.

In a small bowl, whisk together the cornstarch and water until smooth. Pour the cornstarch slurry into the simmering strawberries and stir constantly until the compote thickens slightly, about 1-2 minutes. Remove from heat and let cool completely. For best results, cover and refrigerate for at least 30 minutes to allow it to chill and thicken further.

Prepare the yogurt cream: In a large mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes.

Gently fold in the Greek yogurt into the whipped cream until just combined. Be careful not to overmix, as this can cause the mixture to become thin.

Assemble the parfaits: Get four individual serving glasses or jars. Start by spooning a layer of granola into the bottom of each glass, about 1/4 cup per glass.

Next, add a layer of the strawberry compote over the granola, followed by a layer of the yogurt cream. Repeat the layers: granola, strawberry compote, and then finish with a final layer of yogurt cream.

Garnish each parfait with a few fresh strawberry slices and a sprig of fresh mint. Serve immediately or refrigerate for up to 30 minutes before serving for optimal chill.


Prepare the strawberry compote: In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes.

In a small bowl, whisk together the cornstarch and water until smooth. Pour the cornstarch slurry into the simmering strawberries and stir constantly until the compote thickens slightly, about 1-2 minutes. Remove from heat and let cool completely. For best results, cover and refrigerate for at least 30 minutes to allow it to chill and thicken further.

Prepare the yogurt cream: In a large mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes.

Gently fold in the Greek yogurt into the whipped cream until just combined. Be careful not to overmix, as this can cause the mixture to become thin.

Assemble the parfaits: Get four individual serving glasses or jars. Start by spooning a layer of granola into the bottom of each glass, about 1/4 cup per glass.

Next, add a layer of the strawberry compote over the granola, followed by a layer of the yogurt cream. Repeat the layers: granola, strawberry compote, and then finish with a final layer of yogurt cream.

Garnish each parfait with a few fresh strawberry slices and a sprig of fresh mint. Serve immediately or refrigerate for up to 30 minutes before serving for optimal chill.
