Dessert: Greece – Κλασικό Γιαούρτι Παρφέ με Κομπόστα Κουφοξυλιάς-Σμέουρου ▶ Klasiko Giaourti Parfe Me Komposta Koufoxylias-Smeourou (Classic Yogurt Parfait with Elderberry-Raspberry Compote)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

3 cups (720 ml) Greek yogurt
1 / 3 cup (80 ml) honey or maple syrup (to sweeten yogurt)
2 cups (160 g) granola
1 cup (125 g) raspberries
1 cup (125 g) blackberries
1 / 2 cup (160 g) elderberry compote or elderberry jam (cooked)
2 tbsp (25 g) granulated sugar
1 tbsp (15 ml) lemon juice
Fresh mint for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a small saucepan combine raspberries, blackberries, elderberry compote, 2 tbsp (30 ml) sugar and lemon juice; cook briefly until berries release juices and sauce thickens slightly; cool.
2. Sweeten Greek yogurt with honey or maple syrup to taste.
3. In serving glasses, layer yogurt, granola and spoonfuls of the berry-elderberry compote; repeat to fill glasses.
4. Top with a final sprinkle of granola and a mint leaf, and serve immediately.

1. In a small saucepan combine raspberries, blackberries, elderberry compote, 2 tbsp sugar and lemon juice; cook briefly until berries release juices and sauce thickens slightly; cool.
2. Sweeten Greek yogurt with honey or maple syrup to taste.
3. In serving glasses, layer yogurt, granola and spoonfuls of the berry-elderberry compote; repeat to fill glasses.
4. Top with a final sprinkle of granola and a mint leaf, and serve immediately.