YOUR SOLIN GENERATED RECIPE
Greek Yogurt Parfait with Mixed Berries and Crunchy Almonds
Layered non-fat Greek yogurt and fresh berries topped with a drizzle of honey and toasted almonds for a satisfyingly nutty crunch.
INGREDIENTS
1 cup Non-fat Greek Yogurt
2 tablespoons Slivered Almonds
3/4 cup Fresh Blueberries
0.9 cup Fresh Raspberries
1 teaspoon Honey
PREPARATION
Place a small skillet over medium heat and lightly toast the slivered almonds for 2-3 minutes until they are fragrant and golden brown.
Wash the blueberries and raspberries thoroughly and pat them dry with a clean paper towel.
In a tall glass or a breakfast bowl, spoon half of the non-fat Greek yogurt into the bottom to create the first layer.
Add half of the blueberries and raspberries on top of the yogurt layer.
Spoon the remaining Greek yogurt over the berries, spreading it evenly.
Top with the remaining berries and sprinkle the toasted almonds over the surface.
Finish the parfait with a light drizzle of honey for a touch of natural sweetness.