Two weeks is a long time to be away from my kitchen! It’s been busy, as usual, around here. I’ve been caught up in a couple of photo projects, family events and travel. Luckily things will begin to wind down a bit in the next couple of weeks and I am able to get back to cooking as usual.

Today I thought I would ease into the blogging routine with a quick and easy, and portable, snack. I’ve been on a program that limits my carbohydrate intake and includes a lot of meals packed with protein. Everyone knows about my obsession with Greek yogurt so I’ve been using this as a breakfast staple. I try to avoid the yogurt cups with fruit already added because they tend to include a lot of sugar. I prefer to buy the plain Greek yogurt and add my own fruit and honey.

On-The-Go Yogurt Parfaits

I’ve been preparing my food at the start of each week and found these cute little mason jars laying around my house. Finally I had a use for them! I whipped up these yogurt parfaits so that I can easily grab them in the morning before work. They work perfect for breakfast, lunch or a snack. Enjoy!

On-The-Go Yogurt Parfaits
Author: April | Food n’ Focus
Serves: 4
  • 4 – 1 pint mason jars
  • 3 cups plain Greek yogurt
  • 1 cup frozen wild blueberries, thawed
  • 1 cup frozen raspberries, thawed
  • 4 tablespoons honey
  1. Start with clean, dry mason jars. Layer ¼ cup of yogurt in the bottom of each.
  2. Top the yogurt with ¼ cup of blueberries in each jar. Top with an additional ¼ cup of yogurt.
  3. Top the yogurt with ¼ cup of raspberries and then top with an additional ¼ cup of yogurt.
  4. Divide the honey evenly among the tops of the yogurt cups and screw on the mason jar lids. Refrigerate or each immediately.