Breakfast for A Full House: Melon Parfait

yogurt parfait lead

What time is it? Summertime! And it certainly feels like it on Fourth of July weekend. Relax, sit back, and enjoy time with friends and family. If you’re hosting this weekend, we’d guess that you’ve at least started to think about picnics, bbqs, or dinner. Maybe you’re planning to fire up the grill? Now, raise your hand if you’ve even thought about breakfast?  We didn’t think so – but fear not! You’re not alone.

With all the planning required for al fresco feasts, we decided we need to find a simple solution for breakfast. Where to start? Well, when you’re on “summertime” (and you’ve got a full house), there’s only one requirement: no cooking required.

We started with matcha greek yogurt – it’s filling, and the green tea matcha (quite a trendy ingredient these days) gives you an extra boost to kick off the day. From there, we added refreshing, tropical melon flavors to brighten up the recipe.  Ultimately, the combo is light, energizing, and delicious – and we love it for weekday breakfasts, as well!

yogurt in bowls

Melon Parfait

INGREDIENTS

1 Small Watermelon
1 Cantaloupe
3 Cups Greek Yogurt
1 Tablespoon Matcha Green Tea Powder (you can order this online or find it at some specialty market)
3 Tablespoons Honey
1 Lime
1 ½ Cups Sweetened Coconut Flakes
2 Cups Granola

EQUIPMENT

Parfait or Trifle Bowl (or Other Large

yogurt parfait ingredients

Cut the watermelon into cubes. Cut the cantaloupe in half, scrape out and discard the seeds. Using a melon baller, scoop out the melon to yield about 4 cups. (Alternatively, you can cut the cantaloupe in the same manner as the watermelon). Zest and quarter the lime. Toss the watermelon with the juice of all 4 lime wedges. In a medium bowl, combine the yogurt, honey and matcha powder.

In a large trifle bowl, evenly spread of the matcha Greek yogurt, then top with of the shredded coconut and ⅓ of each of the watermelon and cantaloupe. Continue layering the yogurt, granola, coconut flakes and fruit. Garnish with the lime zest and any remaining coconut flakes.

Have a great weekend, chefs!
yogurt serving

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