Ingredients:

  • 1 cup Plain Greek Yogurt (0% or 2% Fat)
  • 2 Tbsp Maple Syrup or Honey (divided)
  • 1 tsp Vanilla Extract
  • 1/2 cup Frozen Strawberries
  • 1 Tbsp Water
  • 2 Tbsp Unsweetened Cacao Powder
  • 2 Tbsp Water or Milk (Dairy/Non-Dairy)
  • 2 medium Ripe Bananas
  • 1/4 cup Drained Crushed Pineapple
  • 1/4 cup Low Sugar Granola
  • 2 Tbsp Walnuts or Pecans, lightly toasted
  • 2 Maraschino Cherries or Fresh Raspberries (for garnish)

Instructions:

  1. Prepare the Strawberry Compote: Combine frozen strawberries and 1 Tbsp water in a small saucepan. Bring to a simmer over medium heat for 3-5 minutes, mashing gently with a fork until sauce thickens slightly. Remove from heat and allow to cool completely.
  2. Prepare the Chocolate Sauce: In a separate small bowl, whisk together the cacao powder, 1 Tbsp maple syrup, and water/milk (2 Tbsp) until smooth. Adjust thickness if necessary to achieve a drizzle consistency.
  3. Prepare the Yogurt Base: In a medium bowl, combine the Greek yogurt, 1 Tbsp maple syrup, and vanilla extract. Whisk until perfectly smooth and creamy.
  4. Prepare Fruit and Nuts: Slice the two bananas into 1/2-inch rounds. Roughly chop the walnuts/pecans. Ensure the crushed pineapple is drained of excess liquid.
  5. First Layer (Foundation): Place 2 Tbsp of the prepared yogurt mixture into the bottom of each of the two serving jars.
  6. Second Layer (Crunch & Fruit): Add half of the granola to each jar, followed by a handful of banana slices, pressed against the side of the jar for visual effect.
  7. Third Layer (Cream & Texture): Spoon half of the remaining yogurt mixture over the bananas. Top the yogurt with half of the drained crushed pineapple.
  8. Fourth Layer (Flavour Swirls): Drizzle 1/2 of the Chocolate Sauce over the pineapple layer. Follow this with a dollop of the Strawberry Compote next to it.
  9. Fifth Layer (Finish): Top the jars with the remaining yogurt mixture, ensuring the surface is relatively flat.
  10. Garnish and Chill: Drizzle the remaining sauces over the top. Finish each parfait with a sprinkle of walnuts/pecans and one traditional Maraschino cherry. Seal the jars and chill for at least 30 minutes for best texture, or enjoy immediately.