Honey Yogurt Parfait | CUESA

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Honey Yogurt Parfait


Helene Marshall, Marshall’s Farm Natural Honey.

This recipe was demonstrated at CUESA’s Market to Table programs on February 23, 2008.

Use your favorite yogurt. I like St. Benoit’s plain yogurt for this presentation.

Makes 1 parfait


2 tablespoons honey
6 tablespoons yogurt
½ to 1 cup seasonal sliced fruit or whole berries (or 3 tablespoons of your favorite preserves)
2 to 4 tablespoons nuts of your choice, sliced or crushed
¼ cup granola
1 honey straw


  1. In the bottom of a parfait glass, squeeze about a tablespoon of your favorite honey. (I prefer Marshall’s S.F. Bay Area Blend, Wild West Wildflower or Star Thistle honey for this recipe.)

  2. Add 2 tablespoons yogurt and all of the fruit or preserves.
  3. Layer with 2 more tablespoons of yogurt, the rest of the honey, the nuts and half of the granola.
  4. Top with remaining yogurt and granola. Garnish with honey straw.



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