Go Back
Raspberry Lemon Greek Yogurt Parfait
HomeCook Legacy Kitchen

Raspberry Lemon Greek Yogurt Parfait

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 380
Ingredients Method

Ingredients
  

  • 2 cups fresh raspberries
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 cups plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons honey or maple syrup (for yogurt)
  • 1 teaspoon vanilla extract
  • 1/2 cup old-fashioned rolled oats
  • 2 tablespoons sliced almonds
  • 1 tablespoon unsalted butter or coconut oil, melted
  • 1 tablespoon honey or maple syrup (for crumble)
  • 1/4 teaspoon ground cinnamon

Method
 

  1. In a small saucepan, combine raspberries, 2 tablespoons honey, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until raspberries break down and mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool completely.
  2. While the compote cools, preheat oven to 350°F (175°C). In a bowl, mix oats, almonds, melted butter, 1 tablespoon honey, and cinnamon until well coated.
  3. Spread oat mixture on a baking sheet lined with parchment paper. Bake for 8-10 minutes, stirring halfway, until golden and fragrant. Remove and let cool completely.
  4. In another bowl, stir together Greek yogurt, 2 tablespoons honey, and vanilla extract until smooth.
  5. To assemble, spoon a layer of yogurt into the bottom of two glasses or jars. Add a layer of raspberry compote, then a sprinkle of oat crumble. Repeat layers, ending with a dollop of yogurt and a final sprinkle of crumble.
  6. Serve immediately, or chill for up to 30 minutes before serving. Garnish with fresh raspberries and lemon zest if desired.