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Fruit and Yogurt Breakfast Parfait Recipe

Fruit and Yogurt Breakfast Parfait Recipe

In Life:

Living in South Louisiana, we are blessed with so many opportunities and ways to eat local. We have several farmer’s markets here in New Orleans that really go out of their way to source and procure items from the top farmers in the area. Not only do we have great fruit, vegetable and animal farms here in Louisiana but we also have dairies, butchers, and cheese-makers. We also tend to get quite a bit from our friends in southern Mississippi and Alabama. As a general rule, as long as the item is produced within 200 miles, it’s considered local.

The South is also great because we have long growing seasons. Our moderate winter climate means that all of our spring and summer crops come in pretty early, and the seasons can last longer than they would in other climates. This year we had an extended spring so we’re actually still seeing beets, broccoli and cauliflower in our markets. Normally, it’s past time for that. The downside is that we are still waiting on okra, tomatoes, corn and eggplant.

Ah, nature. She does what she wants. We just all have to adapt. And that’s the beauty of eating local and seasonal. It’s not homogenous, it’s not always reliable, and it’s certainly not going to be ready on your (or my) schedule. Sometimes our society sees these things as bad. But to me, they’re great things. Eating seasonally means going with the flow. Taking the ideal along with the realities of growing food naturally and according to Mother Nature’s schedule, not our own. Eating seasonally helps me to feel more connected to nature and to all the bounty it has to offer.

Eating seasonally also means eating vegetables and fruits that taste so delicious, you’ll be happy to wait until late May for that juicy, flavorful tomato. Because a lovely but mealy, flavorless tomato in February from an industrial farm just doesn’t cut it. Eating by the seasons acknowledges and respects the fact that all good things have their own time. Adjusting our expectations and going with that natural flow helps us to experience nature’s bounty in its ideal state. And your taste buds will thank you. Your local food system will thank you, too.

In Cooking:

So today we’re starting out easy on eating local because this is a breakfast dish, and breakfast isn’t supposed to be hard. This fruit and yogurt breakfast parfait recipe is quick, easy and flexible. Below I list a “recipe”, but that’s really just to give you a guideline on how you can start to build your own breakfast parfait. The fruit can be adjusted to suit your taste and capitalize on what’s best offered in your area at the time.

Fruit and Yogurt Breakfast Parfait Recipe

I kept this recipe simple and easy. We’ve got four main ingredients plus a little mint for garnish. That’s really just so my photos can look pretty. Feel free to skip it if you don’t want to bother. I sweetened the Greek yogurt with a little local honey because I find Greek yogurt to be quite tart on its own. Just a little honey sweetens the deal a bit and balances the yogurt’s tartness.

Key Ingredients for Fruit and Yogurt Breakfast Parfait Recipe

When I shopped for this recipe at my local farmer’s market (Hollygrove Market and Farm), the only fruit available was strawberries and blueberries. So that’s what I used. If you see other fruit at your farmer’s market or local grocery, feel free to use that. We’re still waiting for peaches to come into season here, but when those do, I promise I’ll be using those in my parfaits and smoothies. There’s really no “wrong” way to do a parfait. Or a smoothie for that matter.

So I just wanna note that the Greek yogurt I bought was a little runny (not sure why…) – as evidenced by the fact that my parfait isn’t very layered looking. But trust me, everything’s layered in that glass. And if you can score some Greek yogurt that’s a bit more stiff, your parfait will have that “stacked” look to it. They taste the same in the end, it’s more about presentation. I felt the need to explain because it didn’t match my original expectations, but that’s life, I guess. Adapt, adjust and move on… (really working hard on mastering that!!)

Fruit and Yogurt Breakfast Parfait Recipe

And that’s it. In just 5 minutes you can have a healthy and satisfying breakfast. One that’s filled with natural vitamins, minerals and protein. And that’s a beautiful thing. You can even build this in a to-go container and eat it at your office or wherever you might work. I definitely recommend taking the time in the morning to eat at home, but if you must eat on the go, this is one of the best ways to do it.

Be sure to check out my lunch and dinner recipes for Week #1 of the Eat Local Challenge. For more local food ideas, check out my recipe round ups from Week #2Week #3, and Week #4.

Yield: 1 parfait

Fruit and Yogurt Breakfast Parfait Recipe

This fruit and yogurt breakfast parfait recipe features fresh juicy strawberries, blueberries, creamy Greek yogurt and sweet local honey.


  • 1 cup Greek yogurt
  • 1 tablespoon honey
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • Mint sprig (optional)


  1. Mix the yogurt and honey together.
  2. In a large glass layer the ingredients 1/4 cup at a time starting with blueberries, then strawberries, and then yogurt.
  3. Continue in 1/4 cup increments until all ingredients are in the cup.
  4. Garnish with mint sprig (optional) and serve immediately.

Feel free to substitute other fruit that's in season in your area. Peaches, cherries, plums, blackberries, raspberries, mango or nectarines would make great additions or substituions in this recipe.

Prep:5 min

Total:5 min

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