Greek yogurt parfait with green apple compote and cardamom strawberries

Recipe for Greek yogurt parfait with green apple compote and cardamom strawberries

Hello! We are going to prepare a breakfast or dessert that combines the refreshing tartness of green apple with the exotic aroma of cardamom. It's a perfect option to break from routine, where we'll play with creamy and crunchy layers that will give you energy and much pleasure in every spoonful.

Preparation time

Organization is key in the kitchen, and for this Greek yogurt parfait, you won't need to spend hours in front of the stove.

• Preparation: 15 minutes
• Cooking: 10 minutes
• Total: 25 minutes
• Servings: 2 generous glasses
• Difficulty: Easy

Ingredients

To achieve that perfect balance between sweet and tart, we need fresh ingredients. Here is the exact list.

For the base and assembly

• 2 cups natural Greek yogurt (unsweetened)
• 2 tablespoons of honey
• 1 cup fresh strawberries
• Half a cup of granola or a mix of two cereals (oats and puffed wheat)
• 2 tablespoons nuts chopped (walnuts or almonds)

For the apple compote

• 2 Granny Smith green apples
• 1 tablespoon honey or brown sugar
• 3 cardamom pods (or half a teaspoon powdered)
• 1 tablespoon of lime juice
• 1 tablespoon of water

If you can't find cardamom, you can substitute it with a cinnamon stick or a touch of vanilla essence; the result will be less exotic but equally delicious and comforting.

Utensils we will use

You don't need sophisticated equipment, what you have in your drawers is enough to achieve a coffee shop result.

• Cutting board
• Sharp knife (paring or chef's)
• Small pot or saucepan
• Wooden spoon or spatula
• Medium bowl
• 2 glass tumblers or clear glasses for serving

Preparation

Follow this step-by-step guide to build the perfect layers. The key is to treat each ingredient with care to highlight its natural flavors.

1. Prepare the apple compote.
   • Wash the green apples well under the tap and dry them.
   • Peel the apples and remove the core.
   • Cut the pulp into small, uniform cubes (approximately 1 cm) so they cook evenly.
   • In the small pot, place the apple cubes, the tablespoon of honey, the lemon juice, the water, and the seeds from the cardamom pods (previously opened and lightly crushed).
   • Cook over medium-low heat, stirring occasionally, until the apple is tender when pricked with a fork but not falling apart (about 8-10 minutes).
   • Remove from heat and let cool completely. This is vital to prevent the heat from curdling the yogurt.
2. Wash the green apples well under the tap and dry them.
3. Peel the apples and remove the core.
4. Cut the pulp into small, uniform cubes (approximately 1 cm) so they cook evenly.
5. In the small pot, place the apple cubes, the tablespoon of honey, the lemon juice, the water, and the seeds from the cardamom pods (previously opened and lightly crushed).
6. Cook over medium-low heat, stirring occasionally, until the apple is tender when pricked with a fork but not falling apart (about 8-10 minutes).
7. Remove from heat and let cool completely. This is vital to prevent the heat from curdling the yogurt.
8. Prepare the fresh strawberries.
   • Wash the strawberries with cold water and carefully remove the green stem.
   • Slice the strawberries thinly or cut them into quarters, depending on how you prefer to find them on the spoon. Reserve.
   • If you like fruit combinations, this technique is similar to what we would use for a strawberries and cream recipe, but here we aim to keep its firm texture.
9. Wash the strawberries with cold water and carefully remove the green stem.
10. Slice the strawberries thinly or cut them into quarters, depending on how you prefer to find them on the spoon. Reserve.
11. If you like fruit combinations, this technique is similar to what we would use for a strawberries and cream recipe, but here we aim to keep its firm texture.
12. Mix the yogurt.
    • In a bowl, pour the Greek yogurt.
    • Add the 2 tablespoons of honey and mix with enveloping movements until integrated and creamy.
    • If you notice your yogurt is very dense, you can lighten it with a teaspoon of milk, although the thick texture is ideal for supporting the layers. If you have leftover mixture, it's an excellent base for a creamy dip on another occasion.
13. In a bowl, pour the Greek yogurt.
14. Add the 2 tablespoons of honey and mix with enveloping movements until integrated and creamy.
15. If you notice your yogurt is very dense, you can lighten it with a teaspoon of milk, although the thick texture is ideal for supporting the layers. If you have leftover mixture, it's an excellent base for a creamy dip on another occasion.
16. Assembly of the first layer.
    • Place a generous spoonful of the cold apple compote at the bottom of each glass.
    • Cover with a layer of prepared Greek yogurt (approximately 1/3 of the glass).
    • Smooth the surface of the yogurt with the back of the spoon so that the next layer settles well.
17. Place a generous spoonful of the cold apple compote at the bottom of each glass.
18. Cover with a layer of prepared Greek yogurt (approximately 1/3 of the glass).
19. Smooth the surface of the yogurt with the back of the spoon so that the next layer settles well.
20. Add the crunchy element.
    • Spread a layer of granola or both types of cereals over the yogurt.
    • Make sure it covers the edges well so it looks nice from the outside. The crunchy texture here is fundamental, very similar to what we look for in a homemade granola breakfast.
21. Spread a layer of granola or both types of cereals over the yogurt.
22. Make sure it covers the edges well so it looks nice from the outside. The crunchy texture here is fundamental, very similar to what we look for in a homemade granola breakfast.
23. Finish the layers.
    • Add another layer of the remaining Greek yogurt.
    • Place the fresh strawberries on top, decorating harmoniously.
    • Finish by sprinkling the chopped nuts for extra flavor.
24. Add another layer of the remaining Greek yogurt.
25. Place the fresh strawberries on top, decorating harmoniously.
26. Finish by sprinkling the chopped nuts for extra flavor.

To finish and serve

Once the glasses are assembled, you can serve them immediately to enjoy the contrast of temperatures if the compote was still warm, or refrigerate them for 20 minutes for the dessert to set. Just before serving, you can decorate with a small leaf of fresh mint to add color. If you like to experiment, this type of layered preparation is reminiscent of the elegance of a deconstructed pavlova, but in a much lighter and everyday version.

Nutritional Information

Here's an estimate of what this delicious parfait provides to your body. Remember that by using natural ingredients, we are prioritizing quality over quantity.

• Calories: 320 kcal
• Proteins: 12 g
• Fats: 10 g
• Carbohydrates: 48 g
• Fiber: 6 g

Nutritional values are approximate per serving and may vary depending on the yogurt brand and the amount of honey used.

5 keys to make it perfect

Making a parfait seems simple, but the small details make the difference between a normal glass of yogurt and a memorable gastronomic experience. Here are my secrets.

1. The compote's temperature is vital. Never put hot apple directly on cold yogurt. The thermal shock can cause the yogurt's whey to separate, creating an unappetizing watery texture. Be patient and let the apple cool; if you're in a hurry, spread it on a flat plate to lose heat quickly.

2. The crunch, at the end. If you prepare these glasses well in advance (for example, the night before), the granola or cereals will absorb the moisture from the yogurt and become soggy. If you need to prepare ahead, assemble the fruit and dairy layers, but add the cereals just before digging in. It's the same principle we apply when making a crispy crumble: texture is everything.

3. Dairy quality. Use authentic Greek yogurt, which has a dense, strained texture. «Greek-style» yogurts that use artificial thickeners sometimes have a starchy aftertaste that we don't want here. The natural fat in the yogurt helps carry the flavors of cardamom and strawberry throughout the palate.

4. The fruit cut. It might sound exaggerated, but cutting the apple into very large cubes will make it uncomfortable to eat. Look for cuts that fit loosely on a dessert spoon along with some yogurt and granola. Harmony in each bite is essential.

5. Cardamom intensity. This spice is potent. If you use whole pods, remember to remove them before serving or warn your guests. Biting into a whole cardamom seed can be an overly intense and numbing experience that would overshadow the delicacy of the apple and yogurt mix.

Learning to control the doneness of cooked fruit will serve you for many more recipes beyond this dessert.

When is it ideal to enjoy it?

This parfait is a culinary chameleon. It works wonderfully as a powerful breakfast before an intense morning of work thanks to the protein in the yogurt. It is also an elegant and light dessert to finish a family dinner where you don't want something heavy like a cake. Even on hot summer days, it's a refreshing snack that hydrates and satisfies without overwhelming.

Comparison table

Sometimes we confuse similar preparations. Here I show you how our parfait differs from other popular options so you can choose the one that best suits your craving today.

The use of spices like cardamom not only adds aroma, but transforms simple ingredients into something special.

Frequently asked questions

Share your experience

Cooking is for experimenting and sharing. I'd love to know if you dared to use cardamom or if you made your own version with other fruits. Leave your comment and share your own little tricks so we can all learn together!

Culinary glossary

• Compote: Preparation of fruit cooked with water and sugar (or honey) until it softens but retains some shape, unlike jam which breaks down more.
• Cardamom: Aromatic spice from the ginger family, with citrus and spicy notes, widely used in baking and Asian cuisine.
• Plating: Action of placing food on the plate or presentation glass in an aesthetic and orderly manner before serving.
• Tender point: Level of cooking where the food is soft to chew or prick, but not falling apart or pureed.
• Folding movements: Gentle mixing technique (generally from bottom to top) to integrate ingredients without losing the air or texture of the mixture.