3-Ingredient Raspberry Breakfast Parfait
Makes 4 Parfaits
Gosh these couldn't be more student friendly if I tried. They are the easiest thing to make...ever... and, I crap you not, they are genuinely delicious. This is the greatest healthy-ish dessert hack I have. I deem them healthy enough to eat at breakfast. In fact, i've only had these as a dessert once because they're always gone before lunch time.
Fun fact: This was the first recipe I ever wrote down at the tender age of 11. When I was younger I went through a phase of wanting to be a Le Cordon Bleu chef (ikr). So much so that my family bought me so many cookbooks. Someone bought me a book to write down my own recipes, and unfortunately, to this day, I have only written two things down. The first one being this parfait! 11 year old me is so genius. I'm not quite a Le Cordon Bleu chef but that childhood passion has definitely helped me become a decent cook in my 20s.
So please enjoy my first ever recipe!
If you like these sweeter, just add larger layers of digestive biscuits!
If you like these creamier, then, you guessed it, add more greek yoghurt.
If you want to experiment with different frozen berries then go for it! Some berries are sweeter and some are more sour so bare that in mind when deciding on your ratios in your layering process.
Price of Ingredients
Sum Total of Ingredients: £3.90
4 tablespoons of water
3 cups of frozen raspberries
2 cups of greek yoghurt
7 digestive biscuits crushed
Blend the frozen raspberries with the water until a thick, raspberry paste/sauce/smoothie thing is made.
Layer the parfait glasses with a bit of yoghurt, then raspberry sauce, then a tablespoon of digestive biscuits. Repeat this layering until the glasses are full.