Jumbled berry parfait

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10 min


4 servings

* PLUS Refrigeration Time: 180 minutes


  • 3 cups plain yogurt , preferably light
  • 1 lemon
  • 1/4 cup granulated sugar
  • 1/4 tsp vanilla
  • 1/2 pint blueberries
  • 1/2 pint raspberries
  • fresh mint sprigs


  • To thicken yogurt, line a sieve with cheesecloth or paper towels. Place over a large bowl. Add yogurt. Loosely cover with plastic wrap and refrigerate at least 3 hours or overnight. Discard drained liquid and turn thickened yogurt into a bowl.
  • Finely grate 2 tsp (10 mL) peel from lemon. Stir into yogurt with sugar and vanilla. Mixture will keep well covered and refrigerated, up to 2 days.
  • When ready to serve, spoon a generous dollop of yogurt into bottom of 4 parfait glasses or wine glasses. Sprinkle with a layer of berries. Top with a generous dollop of yogurt. Add another layer of berries, then top with one more dollop of yogurt. Finish with berries. Garnish with sprigs of fresh mint.

Nutrition (per serving)

  • Calories
  • 178,
  • Protein
  • 9.4 g,
  • Carbohydrates
  • 30.3 g,
  • Fat
  • 2.8 g,
  • Fibre
  • 2.7 g,
  • Sodium
  • 81 mg.

Our layered yogurt dessert is a showcase for summer’s best berries, and an excellent use for juicy berries that may be slightly past their prime. The thick creamy base — yogurt drained until it thickens — keeps for days in the fridge and stands up much longer than ice cream on a steamy night.


Instead of berries in our parfaits, try this with our Lime-Laced Fruit Salad (in Recipe File). Just double the amount of yogurt for a party treat.