These lovely parfaits are elegant enough to serve at a brunch for guests yet simple enough that kids can make them for a weekday breakfast (and even prepare the night before). Make them your own with any combination of seeds, nuts, fruit and granola.
- 2 cups coconut milk yogurt
- ½ teaspoon almond extract
- Zest of 1 lemon
- 1 cup fresh blueberries
- ½ cup slivered almonds, toasted
Whisk together yogurt with almond extract and lemon zest, reserving a small amount for garnish.
Scoop ½ cup yogurt into the bottom of two clear glass serving dishes.
Sprinkle each with ¼ cup blueberries and ¼ of almonds.
Top each with ½ cup yogurt mixture; finish with remaining blueberries and almonds.
Garnish with remaining lemon zest.
Recipe and photo by Angela Sackett