Some mornings you just need a pretty little breakfast to go with that coffee or tea. Whether you pair these with a Brunch Menu or create a simple breakfast, the layers of fresh fruit compote with the sweet mascarpone yogurt and granola make for the Prettiest Parfaits! This is the beauty of real food, it really does make for the loveliest presentation. Plus we adore these parfaits because you can prep all of the elements ahead of time and create them whenever you’re ready to enjoy!

Strawberry, Blackberry Yogurt Parfaits

32 oz low-fat Vanilla yogurt

16 oz Mascarpone

1-2 cups Maple Granola

1 batch of fruit compote:

2 cups strawberries (frozen berries work great!)

2 cups blackberries (frozen berries work here too!)

4 + tablespoons maple syrup - adding more if your berries are extra tart

4 Cardamom pods (if you do not have whole cardamom, you can use 1/4-1/2 teaspoon of ground cardamom or nutmeg!)

1 Tablespoon cornstarch

To start, make the fruit compote. In a large saucepan combine the strawberries and blackberries over medium heat. Stirring occasionally as they begin to simmer and cook down. Don’t worry, they won’t need any added liquid! Keep the temperature at a medium to low level so they are gently simmering. Once they have cooked down, use a potato masher to coarsely mash the fruit leaving some larger pieces of fruit.

While the fruit is simmering steep the crushed cardamom pods in hot maple syrup. I put the cardamom pods in a glass dish, crush them so they open up and release the seeds. Pour the maple syrup over the crushed pods and microwave until the maple syrup is bubbling. Remove from the microwave and allow it to sit and steep like tea. Allow it to steep for 3-5 minutes then add the maple syrup to the fruit mixture by pouring through a mesh sieve to strain out all of the seeds and cardamom pod. The maple syrup can be added to the fruit mixture whenever you have it ready.

Once the fruit is mashed, remove a few tablespoons of fruit juice from the pan and mix the Tablespoon of cornstarch into this juice. Once the cornstarch is fully dissolved in the juice, add it back to the pan stirring until combined. Allow the fruit compote to simmer and thicken slightly then remove from the heat and allow to cool.

While the the fruit is simmering you can mix the mascarpone and yogurt together. In a large mixing bowl combine both containers of mascarpone and yogurt and blend thoroughly until it is fully incorporated. Cover and set aside.

To assemble:

You can create these parfaits in any dish but they do give off the prettiest appearance when served in clear glass. Start with a layer of fruit compote, then add in the yogurt mixture, top with a layer of granola and repeat. Ending with a topping of the yogurt and a garnish of granola and a fresh berry.

I don’t suggest fully assembling these too far ahead of time as the granola will get soggy. BUT you can prepare all of the layers a day or two in advance.

To prepare ahead of time:

make the fruit preserves, transfer to an airtight container and refrigerate until you’re ready to assemble.
mix the mascarpone and yogurt, transfer back into their containers and refrigerate until you’re ready to assemble.
have the granola ready!
wash and dry fresh berries, refrigerate on a layer of paper towel to keep them fresh and dry.