Berry Parfait Dessert with Yoghurt
A dessert to enjoy in the Summer made with layers of berry jam, fresh fruit, toasted muesli and yoghurt.
Servings: 4 people
Ingredients
- 250g Plain Yoghurt
- 400g Raspberries, blueberries and strawberries
- 100g Muesli I used Primrose's Kitchen Beetroot & Ginger
For the Berry Chia Jam
- 250g Frozen Strawberries
- 250g Frozen Raspberries
- 3 tbsp Maple Syrup
- 3 tbsp Chia Seeds
- 1 tsp Wellness Lab Berry Latte Mix
Instructions
- Start by making the chia jam. Gently heat the frozen berries in a saucepan with the maple syrup, berry latte mix and leave the lid on the pan. Leave this for around 10 minutes on a medium heat stirring here and there.
- Once the berries have softened you can roughly crush them with a fork then stir in the chia seeds and Berry Latte Mix. Heat for a further 10 minutes. Then take the pan off the heat and set aside for it to firm up to a jam-like consistency.
- Meanwhile, pre-heat your oven to 180°C and scatter your muesli over a large baking tray then place in the oven for 10 minutes - or until golden brown.
- Chop your strawberries into quarters and now you can start preparing the parfait. I used jam jars for mine however you can use anything to hand - a glass is lovely to use because you can see the layers but a bowl would be fine too. It’ll still taste the same!
- Adding a spoon or two of the berry chia jam followed by the yoghurt, fresh fruit and muesli I got creative with the layers and alternated them for each serving. You can leave your raspberries and blueberries whole and I liked to finish each one off with a sprinkling of toasted muesli. Enjoy!