Vegan Panna Cotta with Mixed Berries

Friends, say hello to an easy, elegant dessert perfect for berry season and warmer weather: panna cotta! Our plant-based spin on this classic Italian treat is vanilla-infused, rich and creamy like the real deal, plus beautiful! Prep it for a party or a…

Vegan Panna Cotta with Mixed Berries

Friends, say hello to an easy, elegant dessert perfect for berry season and warmer weather: panna cotta! Our plant-based spin on this classic Italian treat is vanilla-infused, rich and creamy like the real deal, plus beautiful! Prep it for a party or a week’s worth of solo desserts (because you deserve it). 

Bonus? It’s naturally sweetened and comes together fast with just 1 pan and 6 ingredients required!

Vegan Panna Cotta with Mixed Berries from Minimalist Baker →

Berry Kale Salad

I love a good a kale salad. My simple kale salad is my favorite, but I also love mixing it up. For example, my kale and wild rice salad, roasted grape farro kale salad, and sweet potato black bean kale salad are all loaded with goodness. I also LOVE th…

I love a good a kale salad. My simple kale salad is my favorite, but I also love mixing it up. For example, my kale and wild rice salad, roasted grape farro kale salad, and sweet potato black bean kale salad are all loaded with goodness. I also LOVE this Berry Kale Salad, especially during…

Berry Quinoa Salad

I make a lot of salads during the summertime. Green salad, pasta salad, bean salad, chicken salad, potato salad, quinoa salad, and fruit salad. When it’s hot, all I want is a good salad. I love making this Berry Quinoa Salad because it is burstin…

I make a lot of salads during the summertime. Green salad, pasta salad, bean salad, chicken salad, potato salad, quinoa salad, and fruit salad. When it’s hot, all I want is a good salad. I love making this Berry Quinoa Salad because it is bursting with beautiful berries! It has blackberries, raspberries, strawberries, and blueberries…all…

Yogurt Parfaits

Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to…

A Couple Cooks – Recipes worth repeating.

Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.

Yogurt Parfait

Looking for an easy breakfast or brunch idea? Try this Berry & Yogurt Parfait! Layer Greek yogurt, berries and peanut butter granola in a glass, and looks loads fancier than it actually is. We’ve been making these for years, but here’s our latest favorite spin. It’s like an elevated spin on the MacDonald’s version that tastes more pure and real (and less sugary). Try this Greek yogurt parfait for a fancy brunch, or a quick make-ahead breakfast!

Ingredients in this yogurt parfait

This yogurt parfait is quick and easy to layer up: ideal for simple breakfasts. But it looks so stunning, it’s great for brunches too! Here’s what you’ll need for the ingredients:

  • Peanut Butter Granola, Crispy Homemade Granola, or other purchased granola (as high quality as you can find)
  • Greek yogurt or plain yogurt
  • Maple syrup
  • Vanilla
  • Cinnamon
  • Frozen strawberries
  • Fresh berries: blueberries, blackberries, raspberries, etc
Yogurt Parfait

Why use frozen berries?

Why use frozen strawberries here? Can you use all fresh berries, or all frozen berries? Here’s what to know:

  • Frozen berries help to make a sauce. Defrosting the frozen berries makes a nice fruity sauce to mix with maple syrup to flavor the berries. Again, it’s got a vibe of that McDonald’s fruit and yogurt parfait.
  • Frozen are also cheaper. It’s a little cheaper than buying 2 cups of fresh berries.
  • But you can use all fresh berries or all frozen! Whatever works for you! You can also make a fruit compote with frozen berries: see below.

Greek yogurt vs plain yogurt

Our favorite yogurt to use in general is Greek yogurt, but you can use plain yogurt too! Here are a few notes on making a Greek yogurt parfait:

  • Greek yogurt is thick and creamy, with a delicious tang. The flavor really is superior to plain yogurt.
  • Greek yogurt has lots of health benefits: it’s high in protein and can aid in gut health.
  • Substitute plain yogurt if you like. Then follow the recipe below to add maple syrup and cinnamon to flavor it.
Yogurt Parfait

Variations on a yogurt parfait

You can use many different options for the fruit in this yogurt parfait! We love it with berries, but the sky’s the limit here. Here a few ideas for mixing it up:

Granola to use

The granola in these yogurt parfaits is important. Because it’s such a simple recipe, it’s important to use the best quality granola you can find. If you purchase the granola, find a high quality, artisan-style granola. Or make it homemade! Here’s what to know:

Make ahead instructions for a yogurt parfait

Want to make yogurt parfaits as a make-ahead breakfast? It’s a great option for making ahead, but there’s one important thing to know:

  • You can make yogurt parfaits ahead up to 4 days in advance.
  • The granola becomes soggy after a few hours. If you’re making for make ahead breakfasts, layer the parfait without the granola. Then add it right before serving!
Yogurt Parfait

More easy breakfast recipes

Want to start the day on the right foot? Here are our top easy breakfast recipes:

This Greek yogurt parfait recipe is…

Vegetarian and gluten-free.

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Yogurt parfait

Yogurt Parfaits


Description

Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.


Ingredients

  • ½ cup Peanut Butter Granola, Crispy Homemade Granola, or purchased granola
  • 1 cup Greek yogurt (or plain yogurt)
  • 1 tablespoon plus 1 teaspoon maple syrup
  • 1 teaspoon vanilla
  • 1 cup frozen or fresh strawberries*
  • 1 cup fresh berries like blueberries, blackberries, raspberries or a mix
  • ⅛ teaspoon cinnamon

Instructions

  1. Mix the Greek yogurt, 1 tablespoon maple syrup, and the vanilla.
  2. Defrost the strawberries in the microwave, keeping the juice that releases as they thaw (optional if using frozen). Stir together with the fresh berries, 1 teaspoon maple syrup, and 1 pinch cinnamon.
  3. In each glass, layer ½ cup yogurt, a sprinkle berries and granola, ½ cup yogurt, and another sprinkle berries and granola. Serve immediately. Make ahead instructions: You can also store for up to 4 days, but the granola becomes soggy. If you’re making for make ahead breakfasts, layer it without the granola and add it right before serving.

Notes

*Defrosting the frozen berries helps to make a juicy sauce for all of the berries. But substitute fresh strawberries if you like!

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: Breakfast

Keywords: Yogurt parfait

A Couple Cooks - Recipes worth repeating.

German Pancakes

Our family LOVES a good breakfast. We love making French toast, waffles, pancakes, egg casseroles, smoothies, and more! German Pancakes are definitely a staple at our house. They are super easy to make and SO fun! If you haven’t tried a German pa…

Our family LOVES a good breakfast. We love making French toast, waffles, pancakes, egg casseroles, smoothies, and more! German Pancakes are definitely a staple at our house. They are super easy to make and SO fun! If you haven’t tried a German pancake, let me introduce you! I guarantee they will be a favorite breakfast…

The post German Pancakes appeared first on Two Peas & Their Pod.

4 Delicious Agua Fresca Recipes and Bar

Agua Fresca is a refreshing drink made from fruit, water and sugar. They’re great for parties and to sip on warm summer days. The flavor combinations are limitless and we’re sharing 4 of our favorite combinations like Watermelon, Cucumber &…

Agua Fresca is a refreshing drink made from fruit, water and sugar. They’re great for parties and to sip on warm summer days. The flavor combinations are limitless and we’re sharing 4 of our favorite combinations like Watermelon, Cucumber & Lime and Mango Pineapple. Keep reading for everything you know on how to make agua […]

The post 4 Delicious Agua Fresca Recipes and Bar appeared first on Sugar and Charm.

No Churn Crème Fraîche and Blueberry Ice Cream

This no churn blueberry and crème fraîche ice cream is a super simplified v…

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This no churn blueberry and crème fraîche ice cream is a super simplified version of one of my favorite ice cream recipes from my book, Sweeter off the Vine, and you don’t need any special equipment to make it! I know when I want ice cream, I don’t want to wait a full 24 hours for the bowl of my ice cream maker to freeze. Not to mention the fact that there is usually so much other stuff in my tiny freezer that the bowl doesn’t even fit.

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No churn ice cream recipes all have pretty much the same ingredients: heavy cream, sweetened condensed milk, and whatever flavorings you’re in the mood for. This version swaps a bit of tangy cultured crème fraîche, for the heavy cream which gives the base a bit of tangy richness. The gorgeous blueberry ripple adds bright berry flavor and beautiful color.

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The base comes together in no time flat, all you need to do is whip the cream and creme fraiche, then fold it into the sweetened condensed milk. That mixture is layered and swirled with the blueberry sauce in a loaf pan. You do have to wait for the mixture to freeze overnight, so don’t forget to plan ahead. You could substitute just about any berry or stone fruit for the blueberries here in equal quantity.

No Churn Crème Fraîche and Blueberry Ice Cream

Makes about 4 cups

The subtle tang of crème fraîche and sweet blueberry sauce are a perfect pair in this easy to make creamy frozen treat. Substitute any berries or stone fruit you like for the blueberries.

 

Blueberry Swirl

1 cup/140g blueberries

3 tablespoons granulated sugar

1 tablespoon freshly squeezed lemon juice

 

Base

1 14 oz can sweetened condensed milk

1 tablespoon vanilla extract or vanilla bean paste

Pinch salt

1 cup/240ml heavy cream, cold

1 cup/225g crème fraiche, cold

 

In a small saucepan, combine the blueberries and sugar with 1 tablespoon water and smash with a potato masher. Bring the mixture to a boil over medium heat and cook until the blueberries are broken down and the liquid has thickened until syrupy, about 3 minutes. Stir in the lemon juice. Blend the mixture with an immersion blender, then transfer to a heat proof container and refrigerate until completely cold.

When the blueberry mixture is cold, make the base.

To make the base: In a large bowl, whisk the sweetened condensed milk, vanilla extract, and a pinch of salt.

In a separate large bowl combine the heavy cream and crème fraiche and use an electric mixer to whip the mixture to stiff peaks. 

Stir a large spoonful of the cream into the condensed milk to lighten it, then add the remaining cream and fold it until just combined. 

To assemble: Spoon 1/3 of the base into a loaf pan, then spoon 1/3 of the blueberry mixture over the top. Use a skewer to swirl the blueberry into the base. Repeat 2 more times with the remaining base and blueberries. Loosely cover the pan then freeze until firm, 6 hours or overnight.

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No Bake Blueberry Cheesecake

In the heat of summer, I am always looking for fun low (or no) cook ways to…

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In the heat of summer, I am always looking for fun low (or no) cook ways to make and enjoy a little dessert. Give me all of your icebox cakes, no bake bars, and no bake cheesecakes! No bake cheesecake has all of the rich cream cheese flavor of it’s baked counterpart, but it is a bit lighter in texture and so easy to make. There are no water baths to fuss with and no worry about the top splitting on you.

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This no bake cheese cake is a great base for all sorts of summer fruit, but it would also be delicious with caramel or chocolate drizzled over the top instead. This version uses a literal heap of gorgeous fresh blueberries.

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The salty pretzel and nutty browned butter crust comes together quickly too, no baking required. It also ensures that the whole dessert is nice and balanced, and not too sweet. For a sweeter version feel free to substitute graham cracker or biscoff cookie crumbs for the preztels. You could even skip browning the butter in favor of just melting it, but the browned butter adds a ton of great flavor so I wouldn’t!

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The topping is a combination of fresh and cooked blueberries, the cooked ones make it a little saucy and help the blueberries stick together instead of sliding all over the place. I topped the whole thing with a few small leaves from my basil plant that look little little blueberry leaves. Mint would work too but the herbs are totally optional.


No Bake Blueberry Cheesecake

Salty pretzels make a perfect base for this not to sweet cheesecake, but you could use graham crackers or biscoff cookie crumbs for a sweeter version - use gluten free cookies to make this desert for your gluten avoiding friends and family. The blueberry topping is partially cooked which creates some sauciness that helps the blueberries stick together, but if that’s a bridge too far for lazy summer cooking, you can just pile the top with lots of fresh blueberries. They may roll of when you slice it though!

 

Crust

175g/ 1 1/2 cups finely ground pretzels

50g/ 1/4 cup granulated sugar

340g/12 tablespoons unsalted butter

Filling

450g/ 1 pound cream cheese, at room temperature

100g/ 1/2 cup granulated sugar

2 tablespoons freshly squeezed lemon juice

1 tablespoon vanilla paste or extract

240ml/ 1 cup heavy cream, cold

Topping

490g/ 3 1/2 cups blueberries

1 tablespoon sugar

1 teaspoon cornstarch

Mint or basil leaves if desired


To make the crust: Combine the pretzels and sugar in a large bowl. Melt the butter in a small saucepan set over medium heat. Cook the butter while scraping the bottom and sides of the pan occasionally with a rubber spatula. The butter will foam, then the solids will turn deep golden brown and smell nutty. Once the butter has browned pour it over the pretzels in the bowl then stir to combine. Let the mixture cool for a minute or two then pour it into a 9-inch pie pan. Carefully press it evenly on the bottom and up the sides of the pan, a 1/3 cup measure is a great tool for this. Set the pan in the freezer while you prepare the filling.

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment mix the cream cheese and sugar on low speed until combined. Turn the mixer up to medium and beat until smooth and fluffy, about 3 minutes. Scrape the bottom and sides of the bowl occasionally to ensure even mixing. 

Add the vanilla and lemon and stir to combine.

Switch to the whisk attachment and with the mixer on low, add the heavy cream. Turn the mixer up to medium high and whip until the mixture comes to stiff peaks, about 3 minutes.

Spoon the filling into the chilled crust and smooth the top. Refrigerate for about 8 hours or overnight. 

To make the topping: When you are ready to serve the cheesecake put 280g/2 cups of the blueberries in a large bowl and set aside. Combine 140g/1 cup of the blueberries, 2 tablespoons of water, and 1 tablespoon sugar in a saucepan over medium heat. Cover the pot and cook until the blueberries have burst and released their juices, about 2 minutes. 

In a small bowl stir the cornstarch with 1 tablespoon of water, slowly pour it into the blueberry mixture in the pot while stirring constantly. Bring the mixture to a simmer, stirring constantly for 45 seconds, until thick and glossy.

Pour the mixture over the blueberries in the bowl and stir to combine. Pour the blueberries over the chilled cheesecake and scatter the remaining 70g/ 1/2 cup blueberries over the top. Sprinkle mint or basil over the top and let the pie sit for a few minutes before slicing. Store leftovers in the fridge for a few days.  

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Fluffy Millet Breakfast Cake with Stone Fruit

The idea for this snack cake has been swirling around my head for a while after seeing some beautiful millet muffins in Amy Chaplin’s cookbook, At Home in the Whole Food Kitchen (beautiful book by the way — highly recommend). Plus, we’ve been getting m…

Fluffy Millet Breakfast Cake with Stone Fruit

The idea for this snack cake has been swirling around my head for a while after seeing some beautiful millet muffins in Amy Chaplin’s cookbook, At Home in the Whole Food Kitchen (beautiful book by the way — highly recommend). Plus, we’ve been getting more into millet lately in place of rice and quinoa for something different (have you tried it?). It’s quite nutritious, versatile, and quick and easy to cook. We’ve been loving it in stir fries, alongside curries, and in nourish bowls.

Fluffy Millet Breakfast Cake with Stone Fruit from Minimalist Baker →

Lemon Icebox Cake

Lemon Icebox Cake combines pudding, graham crackers, and lemon curd to create a delicious and bright dessert. Top each piece with fresh berries and enjoy this no-bake cake. If you’ve followed My Baking Addiction for any length of time, you’re probably well aware of the fact no bake desserts are my very favorite desserts during …

The post Lemon Icebox Cake appeared first on My Baking Addiction.

Lemon Icebox Cake combines pudding, graham crackers, and lemon curd to create a delicious and bright dessert. Top each piece with fresh berries and enjoy this no-bake cake.

Three slices of lemon icebox cake on white plates, arranged on a gray countertop

If you’ve followed My Baking Addiction for any length of time, you’re probably well aware of the fact no bake desserts are my very favorite desserts during the summer months.

Especially those no bake desserts that I can whip up in the morning, toss in the refrigerator, and they’re ready to serve by the time dinner is finished.

This Lemon Icebox Cake comes together in a snap with simple ingredients. It’s perfect for a small gathering or just having on hand all week for a sweet after dinner treat.

(more…)

The post Lemon Icebox Cake appeared first on My Baking Addiction.