Williams-Sonoma Recipe: Fresh Fruit, Honey, and Yogurt Granola Parfaits

George Dolese is a California-based author and stylist specializing in food and home-life photography. Working together with associate food stylist Elisabet der Nederlanden, he has contributed to numerous American and international cookbooks, magazines, and advertising campaigns. Dolese received an IACP writing award for his work on Williams-Sonoma Entertaining.

Williams-Sonoma Outdoor Entertaining Recipe: Fruit, Honey and Yogurt Granola ParfaitYou’ll never skip breakfast again with this easy, pretty recipe from Williams-Sonoma Outdoor Entertaining.

Serves 6

2¼ cups mixed berries such as blackberries, raspberries, and blueberries, plus more for garnish
2-¼ cups Greek-style or other thick, whole-milk plain yogurt
¼ cup honey, plus 6 tablespoons for drizzling
¾ cup grain-and-nut granola
3 figs, each cut into 6 wedges

Williams-Sonoma Outdoor Entertaining

Williams-Sonoma Outdoor Entertaining

by George Dolese

  • Get Williams-Sonoma Outdoor Entertaining
  • Get Williams-Sonoma Outdoor Entertaining
  • Get Williams-Sonoma Outdoor Entertaining

For each parfait, place 3 tablespoons of the berries in the bottom of a tall parfait glass. Top with 3 tablespoons of the yogurt and drizzle with 2 teaspoons of the honey. Repeat the berry and yogurt layers. Cover each glass loosely with plastic wrap and refrigerate for up to 4 hours. To serve, top each parfait with 3 fig wedges and a few berries and sprinkle with 2 tablespoons of the granola. Drizzle each with1 tablespoon honey and serve at once.

Note: Here, layers of fresh berries and creamy yogurt served in parfait glasses signal the start of a leisurely brunch. If Greek-style yogurt, which is thicker than most yogurts, is unavailable, use plain whole-milk yogurt.

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