Tropical Fruit Parfait with Honey-Ginger Drizzle and Gingersnap Granola

Total Time:
40 min
25 min
5 min
10 min

6 servings

  • Parfait:
  • 1/2 cup honey
  • One 1-inch piece fresh ginger, peeled
  • 1 1/2 cups plain Greek yogurt
  • 2 kiwis, peeled and chopped
  • 1 mango, peeled and cubed
  • 1 papaya, peeled and cubed
  • Granola:
  • 3 cups quick-cooking oats
  • 2 tablespoons unsalted butter
  • 1/4 cup maple syrup
  • 2 tablespoons brown sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • Pinch ground allspice
  • Pinch salt
  • 1/2 cup sliced almonds
  • 1/2 cup shredded coconut
  • For the parfait: Add the honey, ginger and 1/2 cup water to a small saucepan. Bring to a boil, stirring to dissolve the honey. Remove from the heat and let cool a bit.

  • Remove the ginger and mix half of the syrup into the Greek yogurt; reserve the rest for drizzling on the fruit.

  • Divide the kiwis, mangoes and papayas among 6 small wide-mouthed glasses or parfait glasses. Drizzle with the reserved syrup. Top each serving with a dollop of yogurt.

  • For the granola: Toast the oats in a nonstick skillet over medium heat until light brown, about 3 minutes. Transfer to a baking sheet.

  • In the same skillet, melt the butter with the maple syrup, brown sugar, ginger, cinnamon, allspice and salt. Add the oats back to the skillet along with the almonds and coconut; toss to coat. Serve the granola over the parfaits.

  • Special Equipment: 6 small wide-mouthed glasses, such as champagne coupes, or parfait glasses

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