Mulberry Yogurt Parfait Recipe


— By Tammy Kimbler


1 quart mulberries
1 pint greek yogurt
1/2 c almonds, chopped
1/2 c rolled oats
2 tbs sunflower oil
1/4 c honey


Toast the rolled oats and almonds in the sunflower oil in a pan. When lightly brown, remove from heat and drizzle with honey, stirring to coat. Set aside to cool slightly. In tall glass soda glasses, layer in a spoon full of yogurt, berries and almond mixture. Make at least 2 layers of each. Top with an additional dollop of yogurt and serve. Make 3 to 4 servings, depending on glass size.

Related Blog Post: Much Ado About Mulberries
A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.