Light and creamy, these dairy-free lemon berry yogurt parfaits with crumble topping are an easy but elegant treat.
I love a recipe that does double duty, one that’s equally good for breakfast as it is for lunch or easy enough to make on a weekday but fancy enough to serve for a special occasion, which is why I love a yogurt parfait.
Whether you’re eating one for breakfast, as an afternoon snack or for dessert; a parfait like these lemon berry yogurt parfaits always feels like a special treat.
Fruit and yogurt are of course an age old combination but add a layer of tart lemon cream and a crumbly shortbread topping to the mix and you have yourself an elegant ensemble that tastes as good as it looks.
Here’s what you need to make your own:
Any good lemon cream starts with fresh lemon juice and zest. This one is dairy-free, egg-free and comes together in a matter of minutes on the stovetop. There’s coconut milk for silkiness and arrowroot to thicken it. The resulting cream is similar to a lemon curd but looser and less sweet.
If berries aren’t in season yet (or just hard to find at the moment) then frozen ones work just fine. I’ve chosen strawberries and raspberries for their bright red color but you can really use any mix of berries you have on hand for the parfaits. The berries are lightly sweetened then gently simmered until syrupy to make a quick fruit compote.
Choose your favorite unsweetened yogurt (dairy-free for vegan and paleo). You’ll want something thick and creamy and not too runny.
Finally a crunchy topping gives the parfaits a bit of textural contrast. I’ve gone for a knobbly, crumble-type topping like the kind you’d find scattered over a fruit crumble but you can use your favorite grain-free granola or crumbled up cookies as well if you’re pressed for time.
Light, creamy, crunchy, tart and sweet, each bite of these lemon berry yogurt parfaits has it all.
(Disclosure: This post contains affiliate links. Find out what that means for you here.)