BERRY YOGHURT PARFAIT WITH CHIA AND FLAXSEED
The Berry Yoghurt Parfait With Chia And Flaxseed is a vibrant and nutrient-rich dish that beautifully balances taste, texture and nourishment in every spoonful. Creamy Greek yoghurt forms a smooth and tangy base, layered with juicy mixed berries that bring natural sweetness and a refreshing burst of flavour. Chia seeds add a pleasant crunch while offering fibre and plant-based protein and ground flaxseed enriches the parfait with omega-3 fatty acids to support overall health and wellbeing. A drizzle of raw honey ties all the ingredients together with a delicate touch of natural sweetness, making this dessert both satisfying and wholesome. Beyond its nutritional benefits, the dessert is quick to prepare, requires no cooking and looks stunning with its colourful layers. The Berry Yoghurt Parfait With Chia And Flaxseed is perfect for breakfast, a mid-morning snack or even a light dessert.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
No‑Cook
OCCASION/HOLIDAY
Summer, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Kid Friendly, Quick & Easy, Vegetarian, Wheat / Gluten‑Free
DISH TYPE
Ice cream / Frozen Desserts
INGREDIENTS
There are the following ingredients for Berry Yoghurt Parfait With Chia And Flaxseed:
- 180 grams | 6.35 ounces | ¾ cup plain unsweetened Greek yoghurt
- 40 grams | 1.41 ounces | ¼ cup mixed berries (fresh or frozen)
- 12 grams | 0.42 ounces | 1 tablespoon chia seeds
- 7 grams | 0.25 ounces | 1 tablespoon ground flaxseed
- 15 milliliters | 0.51 fluid ounces | 1 tablespoon raw honey
FULL NUTRITIONAL INFORMATION
- Calories: 273 kilocalories
- Fat: 14.0 grams
- Saturated Fat: 1.9 grams
- Carbohydrate: 31.2 grams
- Sugar: 3.3 grams
- Fibre: 9.0 grams
- Sodium: 1,171 milligrams
- Protein: 8.9 grams
- Calcium: 153 milligrams
- Potassium: 655 milligrams
- Iron: 3.3 milligrams
PREPARATION
These steps are followed for the preparation of Berry Yoghurt Parfait With Chia And Flaxseed:
- Measure The Yoghurt: Spoon ¾ cup of plain Greek yoghurt into the base of a serving glass or bowl.
- Layer The Berries: Scatter ¼ cup mixed berries over the yoghurt, spreading into an even layer.
- Sprinkle Chia Seeds: Add 1 tablespoon of chia seeds on top of the berries, ensuring they set evenly.
- Add Flaxseed: Sprinkle 1 tablespoon ground flaxseed over the chia layer for added omega-3 fatty acids and fibre.
- Drizzle Honey: Pour 1 tablespoon raw honey in a slow stream over the seeds, creating a glossy finish.
- Repeat Layers (Optional): For a taller parfait, add another thin layer of yoghurt and repeat steps 2 to 5.
- Chill Briefly: If time allows, refrigerate the assembled parfait for 5 minutes to let flavours meld.
- Serve: Garnish with a few extra berries or a mint sprig and enjoy immediately.
PREPARATION TIME
5 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Berry Yoghurt Parfait With Chia And Flaxseed:
- Use Thick Yoghurt: Full-fat Greek yoghurt gives a creamier texture and better layering.
- Defrost Berries: If using frozen berries, thaw and drain to avoid diluting the parfait.
- Prevent Clumping: Stir flaxseed briefly before sprinkling to break up any lumps.
- Honey Flow: Warm honey slightly to make drizzling easier and more decorative.
- Glassware Choice: Use a clear glass to showcase the layers attractively.
- Make Ahead: Assemble and chill up to 1 hour in advance for a grab-and-go option.
VARIATIONS
- Nutty Crunch: Top with chopped almonds or walnuts for extra texture.
- Citrus Zing: Add a teaspoon of lemon or orange zest to yoghurt for brightness.
- Vanilla Twist: Stir ¼ teaspoon vanilla extract into the yoghurt before layering.
- Seed Mix: Replace flaxseed with sunflower or pumpkin seeds for variety.
- Maple Substitute: Use maple syrup instead of honey for a vegan-friendly option.
PREPPING AND STORAGE
- Refrigerator: Store Berry Yoghurt Parfait With Chia And Flaxseed covered in the refrigerator for up to 1 day and add fresh berries before serving.
- Freezer: Freezing is not recommended because the yoghurt texture changes when frozen and thawed.