This Fruit and Yogurt Parfait Recipe can be made 2 WAYS - with a light whipped yogurt or decadent whipped mascarpone base! Topped with fresh macerated berries and a graham cracker streusel, they are perfect for breakfast, a midday snack or as a dessert at any summer celebration! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Cuisine: American, Fusion, Italian
Keyword: 4th of July, Berries, Easy, no bake, parfait, trifle
1PoundStrawberries– trimmed and halved (or quartered if large)
1Lemon– zest of whole and juice of half
1/2Cup Brandy(SEE NOTES)
8ouncesMascarpone Cheese or Greek Yogurt(SEE NOTES)
4ouncesHeavy Cream(about 1/2 cup)
¼CupFresh Mint– finely chopped, plus more for garnish
Streusel: (SEE NOTES)
1/3CupAll Purpose Flour
6TBSUnsalted Butter– melted
Marinate the berries: In a large bowl combine the granulated sugar, lemon zest, lemon juice and brandy. Stir well. Add the berries and gently toss to combine. Taste and adjust for sweetness and brandy if needed. Cover and refrigerate for at least 1 hour or up to overnight, stirring occasionally.
Make the streusel: Line a baking sheet with parchment paper and preheat oven to 325 degrees F. In a bowl of a food processor, add the flour, graham crackers, sugar, salt and cinnamon. Pulse until finely ground. Transfer to a bowl (or remove the blade from food processor) and add in melted butter. Use a fork to mix until clumps form. Transfer streusel to baking sheet in a single layer and bake for 7 minutes. Remove from oven and stir. Return to oven and continue to bake for 6-8 additional minutes, or until streusel is pale brown, watching closely to prevent burning. Remove from oven and allow to cool on the pan.
Whip the mascarpone: In the bowl of a stand mixer fitted with the whisk attachment, or you can use a large bowl and hand-held mixer, add the mascarpone (or Greek Yogurt) and heavy whipping cream. Beat on high speed until thickened, about 3-4 minutes. Add in the honey and vanilla and beat until just combined. Fold in the mint.
To assemble: Layer a ¼ cup of creamy base (mascarpone or yogurt) in the bottom of each parfait glass, top with a fourth of the berries and spoonful of the berry liquid marinade. Top each with a ¼ cup of the streusel. Garnish with fresh mint leaves if desired. Serve and enjoy.
Non-alcoholic version: If you turn these into non-alcoholic 4th of July parfaits, simply skip the brandy when marinating the berries. Instead, increase the amount of sugar to ½ cup and let the berries macerate according to directions in the recipe. Brandy: Since you will not be cooking out the alcohol, make sure you use at least a medium-quality brandy.
Mascarpone or Yogurt: You can use either mascarpone cheese or plain Greek yogurt depending on personal preference! Mascarpone is perfect if you are looking for a decadent dessert and yogurt is wonderful if you want a lighter option or are looking to serve these for breakfast! The mascarpone and yogurt can be used interchangeably! Yogurt: Look for Greek yogurt that contain only milk and active cultures. Avoid any brands thickened with pectin, gelatin or gum as they will not whip up as airy. I use Fage Greek Yogurt.
Streusel crumb topping: The streusel is crazy addictive. I highly recommend you double the recipe and store it in a resealable bag. It is delicious as a sweet snack, or you can use it to top ice cream, stir it into yogurt, serve it with fresh fruit, etc.
Streusel substitute: You can substitute homemade or store-bought granola for a healthier alternative!
To make in advance: You can make all components of this parfait in advance. Just keep the whipped mascarpone or yogurt, berries and streusel separate and assemble before serving.
Nutritional information is an approximation based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.