Even though I’m ready for sweaters, long sleeves, jeans and boots, I’m still holding on to the fruits of summer as long as I can. Strawberries, blueberries and late season blackberries have been favorites for the last few days. Luckily though, even though they aren’t in prime season throughout the year, these three fruits are generally easy to find in the produce section of the grocery store. As one of my final little tributes to summer, I decided to make Triple Berry Parfaits.
First, I made a Triple Berry Sauce, similar to the Fresh Cherry Sauce that I made a while back. I swapped out strawberries, blackberries, and blueberries for the fresh cherries in that recipe for a full-on berry deliciousness in this parfait. The great thing about this sauce is that you can use it as a topping for pound cake, ice cream, or to go along with your morning granola. You’ll find tons of uses for it and it disappears quicker than you would ever have believed when you made it. I know it does around here.
Once my Triple Berry Sauce was made, I actually popped it into the refrigerator overnight to cool. You can of course use it warm, which is how I love it with cake and ice cream, but I’ve learned that I prefer it chilled with my morning yogurt. The sauce is just a bit thicker chilled and stands up perfectly to the thick green yogurt that I usually eat in the mornings.
And, to tell the truth, its great to make at night to top that late night bowl of ice cream and then pull out the next morning as your wiping the sleepies out of your eyes. You can’t get any more versatile than that in my book!
Regardless if you prefer it hot or cold, you just really have to give it a try.
As a make-ahead idea for tailgating, brunch, camping or entertaining, you can easily assemble the parfaits in advance, wrap tightly with plastic wrap and refrigerate. Then, just remove from the refrigerator a few moments before serving, add a sprig of mint.
Here’s the recipe for my Triple Berry Sauce and then for the Triple Berry Parfait.
- 2 cups berries (strawberries, blackberries, and blueberries), cleaned
- 2 tablespoons water
- 2 tablespoons butter
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- Triple Berry Sauce
- Greek Yogurt
- Add fruit to a medium saucepan or skillet over medium heat. Add all other ingredients and bring to a boil for about three minutes. Stir occasionally, reduce heat to low and allow to simmer for about two to three more minutes.
- Remove from heat and serve warm or store in an airtight container until ready to serve. Then, warm slightly before serving.
- Layer ½ Greek Yogurt into the bottom of glass to about ½ - 1 inch thickness. Top with equal thickness Triple Berry Sauce. Repeat layers ending with Triple Berry Sauce.
- Serve cold.
I hope you enjoy this as much as we do.
If you like this recipe, you may also enjoy:
Roasted Blueberry Coconut Quinoa Granola Parfaits from How Sweet Eats
Honey Whipped Cream Parfait from She Wears Many Hats
Yogurt Parfait from Cookin’ Canuck
+ more fruit recipes on Add a Pinch
+ 250 calorie smoothies on Cooking Light