Don’t you love foods that can double as both a breakfast AND a dessert? I sure do. We don’t do dessert after dinner here every night, but it is nice to end the meal with a touch of sweetness some times. Or, according to 4-year-old K, it’s nice to have dessert every night. While he usually enjoys a bit of applesauce or yogurt to satisfy his dessert-loving tooth, I love surprising everyone with a fun treat. This healthy lemon blackberry yogurt parfait is easy peasy, especially if you make the blackberry jam ahead of time. These took me less than 5 minutes to whip up and they were a bit hit. A huge hit, actually.
The best part? They are so healthy that they work perfectly as an awesome energy-boosting, filling breakfast. We all loved them so much that I made them for breakfast the very next morning. I kid you not.
What do you need? Just a few simple ingredients. I started with a good plain natural yogurt. I used Hewitt’s 2% natural yogurt. We really like Hewitts products and K especially likes their delicious organic goat’s milk. This plain and thick yogourt is made without any additives or preservatives, is full of healthy probiotics, and is perfect for these parfaits. Since it’s 2%, it’s rich and thick enough to make a good parfait, but is lower in fat than other yogourts. Next I gathered a good granola. I normally enjoy making my own, but you can use any kind of granola you want. For this one, I used a coconut pecan granola. Then, the sweet and delicious blackberries. And finally, a lemon. I made the blackberry chia jam the day before and I can’t believe how easy and quick it was. No more store-bought jam for us! To assemble the parfaits, you just layer the ingredients. Super simple. Details are below. AND, once you’re done making and devouring these delicious lemon blackberry parfaits, make sure you check out the contests at the end of this post.
Together with Gay Lea and some other great Canadian bloggers, I’m helping give away one big grand prize of…wait for it…a KitchenAid Stand Mixer! Yes, my friends, it’s true. Be sure to enter for your chance to win this amazing workhorse of a machine.
On top of that, I’m also giving away one year of free Gay Lea products to one lucky reader. Details to enter are also below.
To enter both contests, you just need to be a resident of Canada (except Quebec – sorry!). Happy Spring, my friends!
Healthy Lemon Blackberry Yogurt Parfait
(makes 2 parfaits)
- 1/2 cup Blackberry Chia Jam (see recipe below)
- 1 cup Lemon Yogurt (recipe below)
- 1/2 cup fresh Blackberries
- 1/2 cup Granola of your choice
- 2 cups fresh Blackberries
- 1-2 tablespoons maple syrup
- 1 tablespoon chia seeds
- 2 teaspoons lemon juice
- Start by adding the blackberries, 1 tablespoon of maple syrup and the lemon juice into a small saucepan. Over medium-high heat, bring to a boil. Lower the heat to medium-low and let simmer (uncovered) for 5 minutes.
- After about 5 minutes, mash the blackberries in the pot and add the chia seeds.
- Let simmer (uncovered) for another 15 minutes, stirring frequently. Remove from heat once the jam thickens.
- Taste. If you’d like it sweeter, add another tablespoon of maple syrup or one tablespoon of non-refined sugar to make sure it doesn’t get too runny.
- You can refrigerate this for 1-2 weeks, but I’m pretty sure you’ll be eating it much sooner than that!
- 1 cup Plain Natural Yogurt
- 2 teaspoons freshly squeezed lemon juice
- 1 heaping teaspoon lemon zest
- Mix all ingredients together in a bowl.
- Start by adding a layer of yogurt to the bottom of the dish or glass. I love making these in mason jars (250ml size).
- Next, add a layer of granola.
- On top of the granola, add a layer of blackberry jam.
- Continue the layering so you have six layers in total. Top with fresh blackberries and, if you’re feeling fancy, add a bit of lemon zest. Serve and enjoy.
Win a KitchenAid stand mixer
Win a year’s worth of Gay Lea products
Win One Year of Gay Lea Products!
Disclosure: I am part of the Gay Lea Ambassador Campaign and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.