Let’s talk about how you start your day, actually just tell me what your favorite breakfast is. The shower and personal hygiene can stay in your secret box. There’s only so much my body wants to tackle at 6.30 so for me it’s just coffee and something simple, but for sure coffee. Donuts have been known to help kickstart me too.
Friends, I’ve tried, but I just can’t do cereal. Turning crunchy things into a soggy state befuddles me. Give me toast and an egg and I’m super happy, especially if the bread is covered in seeds and crunchy bits. Dave’s Killer Bread is the best on the planet.
Moving on, have you ever seen those ridiculously priced yogurt parfait cups at airports and coffee shops? I love parfaits and yogurts so much, nobody needs to tell me if they’re secretly unhealthy or it’s the same as eating a Snickers because I’ll be crushed.
These parfaits are a touch on the swanky side. Each jar is filled with a strawberry and blackberry maple syrup reduction and fresh rosemary because it totally works. Tell everyone you know that fresh herbs are not just for prime rib.
I could’ve called it a day with my sassy fruit compote and just added yogurt, but I refused and snuck in some creamy mascarpone cheese. The yogurt and cheese combine to make a velvet cloud worthy of tongue licking the container.
Whisk that yogurt into the cheese and dream about how awesome tomorrow’s breakfast is going to be.
Granola, berries, yogurt repeat.
Glass Weck jars are the perfect 8-ounce size, but mason jars or tiny coffee cups would also work.
You should be able to make four individual jars, after filling the last one spoon licking is legit and encouraged.
Strawberry Blackberry Yogurt Parfait
- 2 cups fresh strawberries large ones cut in half
- 2 cups fresh blackberries
- 1 teaspoon fresh chopped rosemary
- 1 1/2 tablespoons maple syrup
- 8 oz mascarpone cheese
- 3/4 cup vanilla yogurt Greek or whole milk will work
- 1-2 cups granola
Place the strawberries and blackberries in a medium sized non-stick pan.
Add the rosemary and maple syrup and cook over a low heat for about 30 minutes.
Once the fruit has softened down let it cool in the fridge.
In a bowl, whisk together the mascarpone and yogurt until there are no lumps visible.
When the fruit compote is cool, sprinkle some granola into the bottom of your glass jar.
Spoon in some of the berry mixture followed by a heaped tablespoon of the yogurt combination.
Repeat the layering process and finish with yogurt on top.
Sprinkle with some extra granola and serve straight away or store covered in the fridge.