Happy 4th of July! Today we’re serving Independence Day Parfaits. This is a family favorite served regularly in the summer during berry season. It can be a great breakfast starter or served as a light after dinner dessert.
INGREDIENTS (feeds 8)
- 16 oz vanilla Greek yogurt
- 16 oz Cool Whip (light or fat free)
- 1 cup blueberries
- 1 cup blackberries
- 1 cup raspberries
- 2 cup strawberries (quartered)
In a large bowl add the yogurt and cool whip together until well blended. Set aside. In another small bowl set aside 8 strawberry slices, 8 blackberries, and 16 blueberries for garnish. Add remainder of the berries in a large bowl and toss together.
To assemble parfaits, layer yogurt mixture on the bottom, add a scoop of berries and repeat. Garnish with 2 blueberries, one blackberry, one strawberry and mint sprig if desired. Refrigerate and serve cool. If desired, sprinkle a bit of granola as additional garnish.
Organic berries used in this recipe were picked up from Driscolls Farms in Watsonville, CA.
Recipe from Casa Solis.