Greek Yogurt Parfait With Berries And Nuts Recipe - Kosher

A layered, dairy-based parfait that is elegant enough for brunch yet simple enough for weekday breakfast. This recipe adheres to kosher dietary standards when using properly certified ingredients (e.g., kosher-certified yogurt, nuts, and sweeteners).

Recipe Overview

Servings: 4
Yield: 4 parfaits (8–10 oz each)
Prep Time: 15 minutes
Cook Time: 5 minutes (optional nut toasting)
Total Time: 20 minutes
Difficulty: Easy
Cooking Vessel: Mixing bowl, skillet (optional), measuring cups/spoons, 4 serving glasses or mason jars

Ingredients

Dairy Layer

3 cups kosher-certified plain full-fat Greek yogurt
2–3 tablespoons kosher honey or pure maple syrup
1 teaspoon pure vanilla extract (optional, kosher-certified)

Fruit Layer

1 cup fresh strawberries, diced
1 cup fresh blueberries
½ cup fresh raspberries
1 teaspoon fresh lemon zest (optional)

Nut & Crunch Layer

½ cup sliced almonds (kosher-certified)
¼ cup chopped walnuts (kosher-certified)
2 tablespoons pumpkin seeds (optional)
1 tablespoon honey (for toasting, optional)
1 cup kosher-certified granola (check for hechsher)

Instructions

1. Prepare the Yogurt Base

In a mixing bowl, whisk together Greek yogurt, honey (or maple syrup), and vanilla until smooth and lightly sweetened. Taste and adjust sweetness as desired.

2. Toast the Nuts (Optional but Recommended)

Heat a dry skillet over medium heat. Add almonds and walnuts. Toast for 3–4 minutes, stirring frequently until fragrant.
Optional: Drizzle with 1 tablespoon honey during the last 30 seconds for light caramelization. Remove immediately and cool completely.

3. Prepare the Fruit

Rinse and pat dry all berries. Dice strawberries. If desired, toss berries gently with lemon zest for brightness.

4. Assemble the Parfaits

In each serving glass, layer as follows:

¼–⅓ cup yogurt
Mixed berries
Sprinkle of granola
Toasted nuts

Repeat layers once more. Finish with a few berries and nuts on top.

5. Serve

Serve immediately for maximum crunch, or refrigerate up to 4 hours (add granola just before serving to prevent sogginess).

Nutritional Information (Approximate Per Serving)

Calories: 320–380 kcal
Protein: 18–22 g
Fat: 15–20 g
Carbohydrates: 30–35 g
Fiber: 4–6 g
Sugars: 18–22 g
Calcium: ~20–25% Daily Value

(Values vary based on yogurt fat content and sweetener used.)

Dietary Adaptations

Low-Sugar: Omit honey; rely on fruit sweetness.
High-Protein: Add 1–2 tablespoons unflavored kosher whey protein to yogurt.
Dairy-Free (Pareve): Substitute with kosher-certified coconut or almond-based yogurt.
Nut-Free: Replace nuts with toasted sunflower or pumpkin seeds.
Gluten-Free: Ensure granola is certified gluten-free and kosher.

Tips & Troubleshooting

Watery Parfait: Drain yogurt through cheesecloth 30 minutes for thicker texture.
Soggy Granola: Layer granola immediately before serving.
Too Tart: Increase honey gradually, ½ teaspoon at a time.
Meal Prep: Store components separately for up to 3 days and assemble fresh.

Serving Suggestions

Serve as a dairy breakfast after a meat-free meal (in accordance with kosher separation laws).
Pair with hot coffee or mint tea.
Top with pomegranate seeds in winter for seasonal variation.
Serve in clear glasses for visual appeal at brunch or Shavuot celebrations.

Notes

Always verify kosher certification (hechsher) on yogurt, granola, nuts, and sweeteners.
For Shabbat preparation, assemble before candle lighting and refrigerate.
This recipe is dairy (chalavi) and should not be served with meat dishes.

Yeliy