Blueberry Lemon Parfait
[1] Blueberries and lemon curd are a delicious combination Here’s the recipe from Baking A Moment. Substitute ice cream, pudding or mousse for the yogurt (photo © Baking A Moment).

Fruit & Yogurt Parfait
[2] It looks like the Easter Bunny made this parfait. Here’s the recipe from Sugar Spice And Family Life. Substitute ice cream, pudding or mousse for the yogurt (photo © Sugar Spice And Family Life).

[3] Use any glass vessel you have. We use our champagne flutes (photo © Davio’s | Boston).

[4] These Cookies & Cream Parfaits With Chocolate Cream And Bailey’s Irish, for any occasion, are irresistable. Here’s the recipe (photo © Homemade Hooplah).


If you’re sheltering in place for Easter—and most of us certainly are—here’s a dessert that is both festive and easy: a no-bake parfait.

Originally (and still) made with ice cream, yogurt* parfaits were adapted as yogurt† became a popular food in 1977†.

For dessert, there are chocolate parfaits, butterscotch and caramel parfaits, parfaits with most kinds of fruit and fruit sauces. But for Easter, bright colors complement the season.

June 25th is National Strawberry Parfait Day.

The History Of The Parfait.


The yogurt parfaits don’t use crumbled cookies or cake as a bottom layer, but it’s a good addition to a dessert parfait. If you want to add a cake or cookie layer(s) but don’t have any cake or brownies at home, substitute:

  • Bread crumbs, slightly sweetened and/or spiced
  • Muffins, diced
  • Dessert sauce: caramel, chocolate, strawberry, etc.
  • Fruit, diced
  • Jam, marmalade, preserves,

    Start with ice cream and/or sorbet layers of choice. You can also use mousse or pudding.

    For the other layers, see what you have on hand—especially in bright Easter colors:

  • Berries, diced fruits, orange/mandarin segments
  • Brandied or maraschino cherries
  • Candies: Easter candy, M&Ms, Nerds, Skittles)
  • Sprinkles or dragées
  • Sweet herbs for the top: basil, chervil, lemon thyme, marjoram, mint, pink peppercorns, sage, sweet cicely, tarragon
  • Whipped cream, crème fraîche, mascarpone (here’s how to stabilize whipped cream so it doesn’t deflate)
    Some non-colorful options for another occasion:

  • Chocolate chips (or other flavor), toffee bits
  • Chocolate square, shaved or curled chocolate, cacao nibs
  • Coconut, grated
  • Mini biscotti, cookies, meringues
  • Mini marshmallows or a regular toasted marshmallow
  • Nuts
  • Spices: clove, cinnamon, garam masala, nutmeg
    Any combination is delicious.

    Add a hint of liqueur to:

  • Crumbs or other bottom layer
  • In-between layers
  • On top, as a garnish

    Any combination of fresh fruit, sliced or diced, works. Use two different flavors of yogurt for added flavors and colors.

    For additional layers and garnishes, try:

  • Crumbled graham crackers
  • Diced banana or mango
  • Dried blueberries, cherries, cranberries, coconut, raisins
  • Fruit purée
  • Jam, marmalade, preserves
  • Lemon or other fruit curd
  • Granola or crunchy cereal
  • Nuts or seeds
  • Pineapple, fresh or canned
    Bon appetit!

    *Yogurt, a staple in Greek, Turkish and other Mediterranean cuisines, was made in those local communities and had low awareness among the general population.

    †While yogurt is an ancient food and had been available in the U.S. since the early 1900s, it was seen as a health food, available in health food stores, a century before healthy eating was adapted by consumers nationwide.

    Yogurt became a popular food as a result of Dannon’s famous “Georgians Over 100” advertising campaign (source).



    THE NIBBLE Blog – Adventures In The World Of Fine Food

    Related Posts

    Jones Turkey & Gravy Soda For Thanksgiving

    Pumpkin Pizza Recipe With Bacon, Apples & Sage

    The History Of Dessert For National Dessert Day

    Pickled Grapes Recipe & Uses–You’ll Love Them!

    Honey Stinger Waffles: A Delicious High Energy Snack

    Dulce de Leche Recipes For World Dulce de Leche Day


    Reply comment

    Your email address will not be published. Required fields are marked *