This breakfast could also make a light dessert. It’s creamy and sweet, and elegant. Sweetened with maple syrup and fresh berries, it’s just indulgent enough. Topped with a spring of mint makes it feel, and look, like a treat.
The key is the way that the yogurt is prepared. Since we don’t want to use a cow’s milk so we don’t inflame our skin, we’re going to make a greek style yogurt from sheep or goat yogurt. To make the base thicker, you strain it over a cheese cloth for a few hours so that it gets super creamy. It’s also lower in lactose and has more protein. You can also use a dairy-free option like coconut yogurt if you want to go 100% lactose free.
When you prepare this dish, take your time to make it look beautiful. Even if you’re just making it for yourself.
Strained Yogurt Parfait
- Sheep or Goat Yogurt
- Cheese Cloth and Bowl
- Maple Syrup
- Fresh or frozen Mixed Berries
Place the cheese cloth over a bowl. Pour the yogurt over the cheese cloth and let strain for 2-4 hours. Discard the liquid that remains. Pour 1 tablespoon of maple syrup along the edge of a short glass, cover with the strained yogurt, top with berries and a spring of mint.
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