Lemon and Granola Parfait

from Garde Manger

So good! I use cornflakes or rice cereal in granola for the crunchiness. It’s optional.


Strained Yogurt

2 cups (500 mL) plain yogurt

Zest of 1 lemon

Lemon Cream

3 eggs

½ cup (125 mL) sugar

Zest and juice of 2 lemons

1/3 cup (75 mL) cold butter, diced


1 cup (250 mL) large-flake rolled oats

1 cup (250 mL) cornflakes

1 cup (250 mL) coarsely chopped pecans

½ cup (125 mL) dried cherries

½ cup (125 mL) honey

2 tbsp (30 mL) hazelnut oil

1 tsp (5 mL) vanilla


For the strained yogurt:  Line a sieve with a paper towel and set it over a bowl. Pour the yogurt into the sieve and refrigerate for 4 hours. Discard the liquid in the bowl. Turn the strained yogurt into the bowl and stir in the lemon zest. Return to the fridge until ready to serve.

For the lemon cream: Combine all the ingredients in a small saucepan. Bring to a boil, stirring. Immediately reduce the heat and simmer, stirring constantly, for 2 minutes, until the cream thickens. Immediately transfer to a bowl and cover the surface of the lemon cream with plastic wrap. Let cool, then chill.

For the granola: Preheat the oven to 350F (180C). In a medium bowl, stir together the oats, cornflakes, pecans and dried cherries. In a small saucepan, bring the honey and oil to a boil. Remove from heat and add the vanilla. Pour over the granola and mix thoroughly. Spread the granola mixture on a parchment-lined baking sheet. Bake for 20 minutes, stirring often to ensure the mixture browns evenly. Let cool.

To serve: Spoon the yogurt into serving glasses. Top with the lemon cream, then top with a spoonful or two of the granola.

Serves 4

Nada’s Tips & Tricks: The perfect brunch or dessert dish for a hot summer day. Healthy and delightfully decadent.

Contents and images used with permission by Harper Collins Publishers Canada. https://www.harpercollins.com/products/garde-manger-chuck-hughes?variant=32115145703458