Yogurt Parfait Cruller Recipes

Steps:

• In a large glass, layer 1 cup yogurt, 1/2 cup granola and 4 blackberries. Repeat layers.

Steps:

• Mix together pumpkin puree, 3 tablespoons maple syrup, and pumpkin pie spice in a bowl.
• Spoon 2 tablespoons pumpkin mixture in the bottom of 4 cups or jars. Top each with 1/2 cup yogurt, 2 tablespoons granola, 2 tablespoons pumpkin mixture, 1/4 cup yogurt, and 2 tablespoons granola. Cover cups (or seal jars) and refrigerate until ready to eat. Drizzle with remaining maple syrup before serving.

Steps:

• In a parfait glass or large glass mug, layer one-third of the yogurt, half of the granola and then half of the fruit. Repeat layers. Top with the remaining yogurt.

Steps:

• First, pour the yogurt into a bowl. Then add the cream and vanilla. With a whisk, carefully stir until combined. It should be nice and thick.
• Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least 20 to 30 minutes.
• When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Without stirring the mixture, spoon the yogurt over the berries. There will be creamy areas and brown sugar areas. Repeat the layers once, ending with berries on top.

Steps:

• Divide the yogurt evenly among 3 bowls. To 1 of the bowls of yogurt, add the strawberry jam, to the next add the boysenberry jam and the peach jam to the third bowl. Mix until well blended. Cover and refrigerate until ready to serve.
• Divide the remaining ingredients into individual bowls. When you are ready to serve, line up some small glasses, the bowls of yogurt and the bowls of toppings. Place spoons in each of the bowls and let your guests layer their own parfaits.

Steps:

• Blend the yogurt and mascarpone in a medium bowl. Stir in the lemon juice, sugar and cinnamon. Transfer the mixture to a pastry bag fitted with a large round tip.
• Pipe some of the yogurt mixture into 4 champagne flutes. Add a layer of blueberries, followed by yogurt, and then raspberries. Continue layering in this manner. Top each parfait with a strawberry to finish. Serve immediately.

Steps:

• Wash and dry the berries; hull and cut strawberries into pieces, if using. Spoon a layer of yogurt into 4 individual glass bowls or parfait glasses. Add a layer of berries, and sprinkle with a layer of granola. Repeat the layering once or twice more, depending on the height of the bowl or glass, ending with a layer of granola.

Steps:

• Combine the blueberries, raspberries and strawberries in a bowl. Add the sugar. Let stand 20 minutes, stirring occasionally.
• Place 1/4 cup yogurt in the bottom of five 8-ounce glasses. Top with 2 tablespoons of the berry mixture. Repeat the layers once. Top each serving with 1/4 cup of yogurt and sprinkle with 2 tablespoons of granola. Drizzle each with 1 tablespoon honey.

Steps:

• Place 4 ounces of yogurt in the bottom of 8 round, lidded containers. Place 1/4 cup blueberries in each container. Top each with 1 ounce granola. Cover containers and refrigerate until ready to serve.