When my aunt and grandma visited a couple of weeks ago, they were adjusting to the three hour time difference and awoke daily at 5:30 in the morning. We Wongs don’t do 5:30. Nor do we do 6:30 or even 7:30 or 8:30. Sleeping in is what we do best. We couldn’t let our guests go hungry while we snoozed, so we always set out a list of breakfast items for them the night before. Grandma likes toast. Aunt Debbie likes yogurt. I don’t usually eat yogurt for breakfast, but was inspired by my aunt to create this fabulous parfait using some leftover graham cracker crust that I had on the counter. Oh my gosh! So absolutely delicious! I’ve always added granola to my oatmeal, but this was so much better. It felt like I was eating cheesecake for breakfast!!!!
This parfait is simple to make and it is beautiful to serve. You can serve it as a fancy breakfast or even as a light dessert on a warm summer night.
yogurt parfait with graham cracker crunch
a Dishing the Divine original, with help from the author of Pie and Strauss Family Farms
organic plain yogurt, sweetened to taste with maple syrup (I prefer to allow my yogurt to sit overnight in a strainer layered with paper towels – in the morning, the resulting yogurt cheese is thick and rich… if it is too thick, I add back in some plain yogurt until it’s the consistency that I like)
fresh fruit (any fruit except melons will do – I love berries the most!)
graham cracker crunch:
- 3/4 cup graham cracker crumbs
- 1/2 tsp cinnamon
- large pinch salt
- 2 tbsp brown sugar
- 6 tbsp melted butter
Combine the ingredients for the graham cracker crunch in a medium bowl.
To make the parfait, place some of the yogurt in the bottom of a small bowl. Add some fresh fruit. Add additional yogurt. Add some graham cracker crunch topping. Repeat these layers until you have enough for a typical serving. Alternatively, for a quick morning breakfast, just pour some yogurt in a bowl and top with with the fruit and graham cracker crunch. It may not look as gorgeous, but it will taste just as delicious.