Yogurt Parfait with Chambord-Macerated Berries

Ingredients:

  • 1 cup blackberries

  • 1 cup raspberries (or strawberries, hulled and sliced)

  • 2 Tbsp Chambord liqueur

  • 1 Tbsp granulated sugar (or powdered sugar for quicker maceration)

  • 2 cups Greek yogurt (vanilla or plain)

  • 1-2 tsp honey (optional)

  • ½ to ¾ cup vanilla almond granola (or a combination of vanilla, almond, and cherry granola)

  • Fresh mint (for garnish)

Instructions:

  1. Macerate the Berries: In a bowl, gently toss the blackberries and raspberries with sugar and Chambord liqueur. Allow the berries to sit at room temperature for 1-2 hours, or refrigerate overnight. This will release their natural juices and enhance their flavor.

  2. Prepare the Yogurt: In a separate bowl, mix Greek yogurt with honey (if using), to balance the tartness. For added flavor, use vanilla yogurt or stir in a bit of almond extract.

  3. Layer the Parfait:

    1. First Layer: Spoon a layer of macerated berries (with a little of their juice) into the bottom of a glass.

    2. Second Layer: Add a layer of yogurt on top of the berries.

    3. Third Layer: Sprinkle a layer of vanilla almond granola.

    4. Repeat these layers until you fill the glass, finishing with a spoonful of berries and a sprinkle of granola on top for crunch.

  4. Serve: Garnish with a sprig of fresh mint for color and freshness. Serve immediately, or refrigerate for a more chilled experience.

Customizations:

  • You can switch up the granola with options like cherry almond or coconut almond to play with different flavors.

  • For an extra indulgence, you could add a drizzle of melted dark chocolate or some toasted nuts on top.

The result is a layered, visually stunning parfait, with the rich Chambord-infused berries providing a tart contrast to the creamy yogurt and crunchy granola. This parfait is perfect for a holiday breakfast or a light dessert.