Y’all….. it’s Texas hot….
Summer truly is upon us. We’re in the days of upper 90s with “feels like” temps well into the 100s. We’re in the days of not being able to sit too long on a vinyl/plastic/leather chair because you’re legs will stick so bad that when you get up you think you ripped your skin off. We’re in the days of a constant slow drip of sweat runs down your back. We’re in the days of sweat, cool down, sweat again and you end up feeling like you have an outer layer on your skin..
Ok, this is getting gross. But, I have some reprieve! I bought all the stuff to make little parfaits for the week, but I took a different route and I’m SO GLAD I did… I wasn’t entirely sure how this was going to turn out and I feel like there is still some room to improve and perfect my technique, but for now, this’ll do.
Yet another highly customize-able treat, this recipe is a base, but feel free to fill it with whatever you like! I’d love to hear some of your combinations if you make them!
1 Pint Greek Yogurt – I used vanilla, but you could go wild
Fresh berries – I used strawberries and blueberries
Wash your produce and dry it a bit (if it’s too wet, you’ll end up with little ice crystals in your cup!) If you’re using larger berries like strawberries, chop them up into smaller pieces.
Line a muffin tin with cupcake liners – I definitely recommend the metal ones as paper tend to disintegrate.
Spoon the yogurt evenly into each cup. Use a toothpick to push pieces of berries down into the yogurt. It’s fine to have some exposed too. Sprinkle with chia seeds. Other options – black berries, peaches, raspberries, any fruit really! You could use flax seed, nuts, granola, anything you like in a parfait!
Carefully cover your muffin tin with plastic wrap and place in the freezer. I let mine sit overnight, but a few hours should do it. Store in the freezer in a container with a lid. When you’re ready to eat, just grab one and enjoy!