We felt inspired by a delicious yogurt parfait we had at Coho’s Market & Grill in Rehoboth Beach, DE. First, wash and drain ¼ cup blueberries and 4-5 medium to large strawberries; trim and cut the strawberries into wedges (either quarters or sixths, as appropriate). Peel a medium banana and cut into ½” slices. Separately, measure out ¾ cup nonfat vanilla yogurt (we used Siggi’s, a strained yogurt we diluted slightly with 1 Tbsp milk); the yogurt texture should be slightly runny, not too thick. Second, in a large serving bowl, spread ¼ cup of the yogurt in a thin layer, then add a layer of 1/3 of strawberries, then blueberries, and then banana; repeat the process (like building lasagna) two more times. Sprinkle with 1-2 Tbsp good quality granola (we used KIND Vanilla Blueberry Clusters with Flax Seeds). Serve immediately. (Sept. 2021)
Cooking Adventures 