Time 15m Yield 2 servings. Number Of Ingredients 4 Steps:

Place 2 tablespoons of granola in each of two parfait glasses. Top each with about 2 tablespoons yogurt. , In a small bowl, combine berries; divide a third of the mixture between the two glasses. Repeat yogurt and berry layers. Top with the remaining yogurt, berries and granola.

Time 15m Yield 8 servings. Number Of Ingredients 7 Steps:

In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Pour into eight parfait glasses; refrigerate until firm, about 1 hour. , Top with half of the blueberries and half of the strawberries. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over berries. Top with remaining berries. Cover and refrigerate 1 hour longer.

Time 5m Yield 2 Number Of Ingredients 4 Steps:

Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries. Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.

Time 5m Yield 1 Number Of Ingredients 5 Steps:

Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt 1/2 half of the blackberries, 1/2 of the almonds, and 1/2 of the honey. Repeat layers with the remaining yogurt, berries, almonds, and honey. Top parfait with thyme.

Time 5m Yield 1 parfait, 2 serving(s) Number Of Ingredients 4 Steps:

Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries. Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.

Time 20m Yield 8 servings. Number Of Ingredients 10 Steps:

Place raspberries and brown sugar in a blender; cover and process until pureed. Press through a sieve; discard seeds. , In a small saucepan, combine the raspberry puree, orange juice, cornstarch and orange zest. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; cool., In eight parfait glasses, layer half of the raspberry sauce, berries, granola and yogurt. Repeat layers. Sprinkle with additional brown sugar if desired. Serve immediately.

Time 30m Yield 1 serving Number Of Ingredients 4 Steps:

In a jar, layer yogurt, granola, and berries. Top with honey (optional). Refrigerate up to 2 days. If you don’t want soggy granola, wait til you’re ready to eat the parfait to add it. Enjoy!

Time 1h5m Yield 8 servings Number Of Ingredients 17 Steps:

Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In a small saucepan, mix butter, honey and cinnamon. Cook over medium heat until blended, 3-4 minutes. Remove from heat; stir in vanilla. Pour over oat mixture; stir to coat., Spread evenly into a greased 15x10x1-in. baking pan. Bake until crisp and dark golden brown, 35-40 minutes, stirring every 10 minutes. Cool completely on a wire rack. Stir in dried fruit., In a small bowl, combine berries. Layer 1/4 cup of the berries, yogurt and granola into 8 parfait glasses. Repeat layers. Top with remaining berries.

Yield 4 Number Of Ingredients 5 Steps:

Rinse, stem, and slice the strawberries into bite-size pieces. Heat the strawberries and 1/3 cup Mott’s Fruit Punch Rush in a wide skillet or saucepan over medium-low heat. Stir occasionally for about 10 minutes until the strawberries have softened. Cool the strawberries to room temperature and assemble the parfaits. Stir the yogurt and remaining 2 tablespoons Mott’s Fruit Punch Rush together in a medium bowl. Spoon 1/4 cup yogurt into each jar, then top with about 2 tablespoons cooled strawberries. Sprinkle with 1-2 tablespoons granola. Repeat with another layer of each ingredient in each jar. Refrigerate until ready to serve. The granola in each parfait will stay crunchy for up to 4 hours; after that, it will be soggier but still delicious.

Time 10m Yield 22 servings (about 4 quarts). Number Of Ingredients 5 Steps:

Place strawberries in a blender; cover and process until pureed. Pour into a punch bowl; stir in remaining ingredients.

Time 50m Yield 6 Number Of Ingredients 8 Steps:

Heat oven to 400°F. In large bowl, mix flour, brown sugar and pecans. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in cereal and coconut. Spread in ungreased 13x9-inch pan. Bake 15 minutes, stirring once. Remove from oven; stir and cool 10 to 15 minutes. In each of 6 parfait glasses, layer 1 to 2 tablespoons cereal mixture, 1/2 container of yogurt and 2 tablespoons berries; repeat layers. Top each with 1 tablespoon cereal mixture. If desired, garnish with additional berries. Store remaining cereal mixture in refrigerator.

Time 10m Yield 4 Number Of Ingredients 5 Steps:

Divide berries among 4 parfait glasses or dessert dishes; top each with 1/2 cup yogurt. While granola bars are still in the pouch, break into coarse pieces with hands. Sprinkle granola pieces over fruit and yogurt. Serve immediately.

Yield 4 Number Of Ingredients 5 Steps:

Rinse, stem, and slice the strawberries into bite-size pieces. Heat the strawberries and 1/3 cup Mott’s Fruit Punch Rush in a wide skillet or saucepan over medium-low heat. Stir occasionally for about 10 minutes until the strawberries have softened. Cool the strawberries to room temperature and assemble the parfaits. Stir the yogurt and remaining 2 tablespoons Mott’s Fruit Punch Rush together in a medium bowl. Spoon 1/4 cup yogurt into each jar, then top with about 2 tablespoons cooled strawberries. Sprinkle with 1-2 tablespoons granola. Repeat with another layer of each ingredient in each jar. Refrigerate until ready to serve. The granola in each parfait will stay crunchy for up to 4 hours; after that, it will be soggier but still delicious.

Yield 4 Number Of Ingredients 5 Steps:

Rinse, stem, and slice the strawberries into bite-size pieces. Heat the strawberries and 1/3 cup Mott’s Fruit Punch Rush in a wide skillet or saucepan over medium-low heat. Stir occasionally for about 10 minutes until the strawberries have softened. Cool the strawberries to room temperature and assemble the parfaits. Stir the yogurt and remaining 2 tablespoons Mott’s Fruit Punch Rush together in a medium bowl. Spoon 1/4 cup yogurt into each jar, then top with about 2 tablespoons cooled strawberries. Sprinkle with 1-2 tablespoons granola. Repeat with another layer of each ingredient in each jar. Refrigerate until ready to serve. The granola in each parfait will stay crunchy for up to 4 hours; after that, it will be soggier but still delicious.

More about “berry punch parfaits recipes”

Time 30m Yield 2 servings Number Of Ingredients 7 Steps:

In two glasses, divide the yogurt and top with a layer strawberries and bananas. Continue with another layer of yogurt, granola, and berries. Drizzle with honey. Enjoy!