They say you eat with your eyes first. This couldn’t ring truer for me when it comes to parfaits. There’s something about their presentation: layer upon luscious layer of decadence piled high in a crystal-clear glass, in a grand assembly of color and texture — it just makes my mouth water. No less visually appealing is this easy-to-make, healthier version I concocted. This parfait replaces decadence with beautiful summer fruits and incorporates toasted almonds and cocoa nibs for a satisfying crunch.
Slim Summer Parfait
- 6–8 strawberries (organic)
- 1/2 cup blueberries or blackberries (organic)
- 1/2 cup raspberries (organic)
- 17.6 oz non-fat Greek yogurt
- 1/2 cup almonds (toasted)
- 1/3 cup raw cocoa nibs (optional)
- 1 tbsp honey (optional)
Prep: Place a single layer of almonds on a baking sheet, and toast in oven/toaster oven at 350 degrees for 10 minutes. When cool, chop almonds. In a bowl, mix chopped almonds and cocoa nibs. (Optional: Stir honey into yogurt until well incorporated.) Rinse fruits, and cut strawberries into bite-sized pieces. Assemble: Place a mix of the fruits on the bottom of a glass, cover with yogurt, add a generous layer of the almond-cocoa nib mixture, and repeat. Garnish with berries or a sprig of mint. Makes approximately two parfaits. Enjoy!