Make-Ahead Frozen Yogurt Parfaits

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"Parfait" does mean "perfect" in French, which is very fitting, because these frozen yogurt parfaits are perfectly easy, and are a perfect make-ahead frozen summer treat.

Prep Time:
15 mins
Freeze Time:
8 hrs
Stand Time:
1 hrs
Total Time:
9 hrs 15 mins
4 parfaits

There's nothing like a homemade frozen dessert after a long, hot, sunny day of cooking, playing, and possibly drinking outdoors. The problem with many of these desserts is that you need an ice cream machine to make them, as well as you have to figure out how to keep them frozen long enough to eat your fill of barbecued ribs and potato salad before you indulge.

Well, this beautiful, fruity, frozen treat requires no mechanical assistance, and stays frozen in a cooler for a long, long time. And, even if it does thaw before you get to it, still makes for a wonderfully refreshing way to end your day. It's also relatively healthy compared to other similar desserts, especially if you layer your parfait with fresh fruit and granola.

I loved how this came out, except for the fairly minor issue of me not loving frozen blueberries, but as I explained during the video, this is much more of a technique than a recipe, and you can layer your parfait with countless combinations of fruit, sauces, and crispy, crunchy bits. So, whip up a batch of the yogurt base, set out a variety of garnishes, and let everyone make their own. But no matter what you include in yours, I really do hope you give these a try soon.


For the Parfaits:

  • 1 ½ cups raspberries, rinsed and drained

  • ½ cup white sugar

  • 1 cup blueberries, rinsed and drained

  • 1 ½ cups granola

For the Frozen Yogurt:

  • 2 cups full-fat plain Greek yogurt

  • 1 teaspoon vanilla extract

  • 1 teaspoon lemon zest

  • ½ cup white sugar


  1. Combine raspberries and ½ cup white sugar in a bowl. Crush with a potato masher into a puree. Cover and let sit out for 1 hour.

  2. Pass berry puree through a fine mesh strainer to remove seeds. Add blueberries, stir, and keep in the refrigerator until needed.

  3. Whisk yogurt, vanilla, lemon zest, and sugar for frozen yogurt together in a bowl until sugar dissolves and the mixture is light and fluffy. Transfer into a piping bag and refrigerate until needed.

To Build Parfaits:

  1. Add 2 tablespoons of granola into an 8-ounce jar, or similar vessel. Top with 2 tablespoons of the fruit mixture. Try to make sure some of the fruit sauce is touching the glass so you can see the layers when frozen. Top with 2 heaping tablespoons of the yogurt mixture. Repeat twice more for a total of 3 layers. Top can be garnished with any remaining fruit and sauce.

  2. Freeze until frozen solid, about 8 hours, or overnight.

    Make-Ahead Frozen Yogurt Parfaits
    Make-Ahead Frozen Yogurt Parfaits. Chef John

Chef's Notes:

You can use crushed cookie crumbs, or crumbled up brownies or cake instead of granola, if preferred.

Try using Chef John's Granola in this recipe.

Nutrition Facts (per serving)

594 Calories
21g Fat
89g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 594
% Daily Value *
Total Fat 21g 27%
Saturated Fat 7g 35%
Cholesterol 23mg 8%
Sodium 77mg 3%
Total Carbohydrate 89g 32%
Dietary Fiber 8g 29%
Protein 14g
Potassium 349mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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