Make-Ahead Berry Yogurt Parfaits
I love an easy grab-and-go breakfast or snack and these simple Make-Ahead Berry Yogurt Parfaits are perfect for meal prep. One of the best pieces of advice when you’re trying to make healthier choices is to be prepared, and having these parfaits prepped as a healthy snack or breakfast option is a great way to go! I kept the recipe simple, you’ll just make a quick berry sauce and once it’s cool you’ll layer it into jars with yogurt. So easy! When you’re ready to eat one you can choose to eat it as is (kind of like a fruit-on-the-bottom yogurt) or add toppings. Each jar of yogurt with berry sauce is just 130 calories or 1 WW Point (or 4 WW Points if following the diabetic Weight Watchers plan). To view your current WW Points for this recipe and track it in the WW app or site, click here!
I love eating these Make-Ahead Berry Yogurt Parfaits plain – it’s like making your own fruit-on-the-bottom yogurts, but you get to control how much sugar is in them! I do also like to add toppings though, when I’m in the mood for a little crunch or texture. The granola I buy from Wegmans is 1 WW SmartPoints per tablespoon, so sometimes I will add one or two tablespoons of that. I also like sliced almonds or dried coconut. There are lots of possibilities!
If you’re looking for the cute glass yogurt cups I used, I ordered them from Amazon (affiliate link)! The 7 oz cups fit these parfaits perfectly and come with air-tight plastic lids (as well as a few cork lids). I think they’d also work well for storing homemade spice mixes, homemade applesauce, pudding, etc. You could definitely also use 7-8 ounce mason jars for the parfaits. Alternatively, if you don’t have little sealable jars to portion these parfaits into for meal prep you could definitely still make the sauce ahead and then just build the parfaits in a cup or bowl as needed.
Looking for more tasty and easy breakfast ideas? Check out my Bacon Broccoli Quiche, Chocolate Mocha Baked Oatmeal Singles, Sheet Pan Blueberry Pancakes, Breakfast Wonton Cups, French Toast Sticks, Carrot Muffins, Crustless Spinach and Feta Quiche, Ultimate Tater Tot Breakfast Casserole, Banana Blueberry Muffins, Sausage and Pepper Egg Bake, Ham and Cheese Egg Cups, and more in the Breakfast category in my recipe index!
Make-Ahead Berry Yogurt Parfaits
- 2 teaspoons light butter, (I use Land O’Lakes light butter spread with canola oil)
- 2 cups fresh berries - pick your favorite or use a mix!, (If using strawberries, I cut off the green parts and then cut about half of the berries into quarters and keep the other half whole)
- 1 ½ teaspoons cornstarch
- 2 tablespoons hot water
- 1 tablespoon white granulated sugar
- 4 ½ cups plain nonfat Greek Yogurt
- Optional Toppings (not included in nutrition information or WW points): granola, chopped nuts, seeds, mini chocolate chips, additional fresh fruit, shredded coconut, etc.
- Melt the butter in a small saucepan over medium heat. Add the berries and stir to coat with the butter. Cook uncovered for about 5 minutes, stirring occasionally. In a small dish, combine the cornstarch and hot water and stir together until thoroughly combined. Pour the sugar and cornstarch slurry over the berries and stir to combine. Once the mixture is bubbling (should happen almost immediately), cover the pan and reduce the heat to low. Cook for another 2-4 minutes until the mixture thickens.
- Once the berry sauce is cooked, transfer it to a container you can refrigerate and let it cool on the counter for a bit before transferring it to the refrigerator. Refrigerate until cooled (about an hour).
- To build each parfait, measure out ¾ cup of yogurt and place about half of it in the bottom of a 7-8 oz sealable mason jar or yogurt cup (the ones I use are linked in the post above). Spoon about 2 ½ tablespoons of berry sauce on top of the yogurt and then top with the remaining yogurt. Repeat with the remaining ingredients to build six parfaits. Place the air-tight lid on to seal and refrigerate until ready to use. Eat within 5 or so days.
3 per parfait (PP calculated using the recipe builder on weightwatchers.com)