Chocolaty yogurt verrines | Cocoa, granola, berries
Prep Time
Price Per Serving
Cooking Mode
30 mL (2 c. soupe) Tbsp cocoa powder
30 mL (2 c. soupe) Tbsp water
375 mL (1½ tasse) cup vanilla yogurt
125 mL (½ tasse) cup store-bought granola
500 mL (2 tasses) cup mixed berries (raspberries, blueberries, and blackberries)
4 mint leaves
30 mL (2 c. soupe) Tbsp cocoa powder
30 mL (2 c. soupe) Tbsp water
375 mL (1½ tasse) cup vanilla yogurt
125 mL (½ tasse) cup store-bought granola
500 mL (2 tasses) cup mixed berries (raspberries, blueberries, and blackberries)
4 mint leaves
Directions
1Dissolve cocoa by whisking into water. Fold cocoa mixture into yogurt.
2Divide half the granola, half the yogurt, and half the berries into 4 parfait or 4 tumbler-style glasses. Repeat with remaining yogurt, berries, and granola. Garnish each verrine with a mint leaf, if using.
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Personal Note
Personal Note