Stone Fruit Yogurt Parfait Board

Parfait boards reimagine the classic layered breakfast as a shareable summer spread. Ripe peaches, nectarines, and plums meet vanilla-kissed Greek yogurt, granola, and honey for an easy no-cook brunch centerpiece.

Serves 6 · 20 min prep

Estimate for one serving

• 340 cal
• 16g protein
• 48g carbs
• 11g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 4 cups plain Greek yogurt
• 3 ripe peaches
• 2 ripe nectarines
• 2 ripe plums
• ¼ cup fresh basil leaves
• 2 cups granola
• ⅓ cup honey
• 1 cup fresh blueberries
• ½ cup toasted coconut flakes
• ⅓ cup chopped pistachios
• 1 tsp fresh lemon zest
• 1 tsp vanilla extract

Instructions

1. 1In a serving bowl, stir the Greek yogurt with the vanilla extract and lemon zest until smooth and lightly fragrant. Spoon the yogurt into a wide shallow bowl or straight onto the center of a large board as the anchor.
2. 2Wash and dry all the stone fruit. Slice the peaches, nectarines, and plums into thin wedges, discarding pits. Arrange the fruit in loose, colorful piles the yogurt.
3. 3Scatter the fresh blueberries in small clusters between the stone-fruit piles so the board looks abundant and inviting.
4. 4Chiffonade most of the basil and tuck the ribbons among the fruit; leave a few small whole leaves for garnish on top.
5. 5Place the granola in a small bowl or directly in a mound on the board so guests can spoon it over their parfaits without it getting soggy.
6. 6Add small bowls or piles of toasted coconut flakes and chopped pistachios for crunch and contrast.
7. 7Drizzle honey lightly over the yogurt and in thin ribbons across some of the fruit so it glistens. Keep extra honey nearby for guests who want more sweetness.
8. 8Set out small bowls or glasses and spoons so everyone can build their own parfait: yogurt base, fruit, granola, nuts, coconut, and a final basil leaf.
9. 9Serve immediately while the fruit is cool and the granola is crisp. The board works beautifully for a relaxed weekend breakfast or indoor potluck spread.