Honey-drizzled yogurt parfait with berries

• 400 g plain full-fat Greek yogurt
• 100 g store-bought granola
• 120 g fresh strawberrieshulled and quartered
• 80 g fresh blueberries
• 60 g fresh raspberries
• 2 tbs honey
• 1 lemonfor zesting

1. 1

   Toss the strawberries, blueberries, and raspberries together in a small bowl. Finely zest about half the lemon over the berries and gently fold to combine — the citrus lifts the fruit flavors and keeps them tasting bright.

   Tip: Save the rest of the lemon for another use. If your berries are very tart, let them sit with the zest for a minute to mellow.

2. 2

   Spoon about a third of the Greek yogurt (roughly 65g per glass) into the bottom of each glass or jar. Top with a layer of granola (about 15g each), then scatter over a layer of the mixed berries.

   Tip: Work quickly once the granola hits the yogurt — the layers stay crunchier if you assemble right before eating.

3. 3

   Repeat the layers one more time: yogurt, granola, berries. Finish each parfait with a final generous spoonful of yogurt and a small handful of berries on top.

4. 4

   Drizzle 1 tablespoon of honey over each parfait in a thin stream, letting it cascade down the sides. Finish with a tiny pinch of lemon zest on top for color.

   Tip: For an extra-crunchy finish, reserve a small spoonful of granola to scatter on top just before eating. Leftovers can be stored covered in the fridge for up to a day, but the granola will soften.

• glasses or jars (350ml (12oz) capacity)

Per serving

Nutritional values are estimates only.