Yogurt Parfait with Pickled Strawberries

Sweet Pickled Strawberries are layered with creamy vanilla Greek yogurt and crunchy granola for a delicious snack or light dessert full of flavor.


  • For Pickled Strawberries:
  • 1 pound fresh Florida Strawberries, washed, hulled and either halved or quartered
  • 1 cup champagne vinegar (or any vinegar you like)
  • 1/2 cup water
  • 1/2 cup to 3/4 cup granulated sugar
  • 1 TBS kosher salt
  • For Yogurt Parfait:
  • 2 cups nonfat vanilla Greek Yogurt
  • 1/2 cup of your favorite granola
  • 2 cups pickled strawberries (above)


  1. To pickle the strawberries: In a med saucepan, heat vinegar, water, sugar, and salt on med heat, stirring to dissolve the sugar and salt. Place strawberries in a glass container with a tight fitting lid. Make sure the container is just big enough to tightly pack the strawberries. (otherwise they will float to the top). Once the sugar and salt are completely dissolved, pour the liquid over the strawberries and put the lid on. Store in refrigerator for up to 5 days. Ready to use in about an hour.
  2. For the Yogurt Parfait: Spoon 1/4 of the pickled strawberries (juices drained) into each highball glass. Top with 1/4th of the yogurt and repeat layers. Divide the granola evenly between the two glasses. Serve immediately.

Yield: 2 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 01 hrs. 00 mins.

Total time: 1 hrs. 10 mins.