Parfaits & Yogurt Bark

Ingredients

• 2 cups fresh or frozen sliced, hulled strawberries (thawed & patted dry if frozen)
• 2 cups fresh or frozen blueberries, halved blackberries, or both (thawed & patted dry if frozen)
• 1 tbsp plus 1 tsp honey
• 2 tsp ground cinnamon
• 2 cups water
• 1 cup uncooked rolled oats
• 2 cups nonfat plain Greek yogurt

Directions

1. In a medium bowl, gently stir strawberries, blueberries, honey, and cinnamon.
2. In a medium saucepan over medium‑high heat, bring water and oats to a boil.
3. Boil 5 minutes, stirring occasionally.
4. In each parfait glass, layer 1/4 cup oatmeal, 1/4 cup fruit mixture, 1/4 cup yogurt, and 1/4 cup fruit mixture.
5. Repeat layers and serve.

Ingredients

• 1½ cups low‑fat, no‑sugar‑added vanilla Greek yogurt
• 2 tbsp honey or pure maple syrup
• 2 tbsp chopped unsalted almonds
• 1/2 cup finely chopped mango
• 1/2 cup blueberries
• 1/4 cup blackberries or raspberries, chopped if large

Directions

1. Whisk yogurt and honey in a medium‑sized bowl.
2. Line a 13×9‑inch dish with parchment and spread yogurt thinly. Top with almonds, mango, blueberries, and raspberries; press gently.
3. Cover and freeze overnight.
4. To serve, lift parchment, break bark into pieces, and serve immediately — it melts quickly.