Breakfast Fruit Crunch

From My Carolina Kitchen

8 to 10 strawberries, diced

½ cup blueberries

½ cup raspberries

¼ fresh pineapple, diced

1 teaspoon grated lemon zest

2 cups plain Greek yogurt

1 teaspoon cinnamon

2 cups purchased granola, preferably flavored with vanilla

Combine the strawberries, blueberries, raspberries, pineapple and lemon zest in a bowl. Add 1 teaspoon cinnamon to the yogurt. If your granola isn’t flavored with vanilla, you might want add a little good vanilla extract, such as Nielsen-Massey’s Madagascar Bourbon, to the yogurt.

In four martini glasses alternately layer half the fruit, then the yogurt and sprinkle with granola. Top with remaining fruit and a few sprinkles of granola and a small dollop of yogurt. If you’re using parfait glasses which Ina used, you’ll be able to have two layers. In that case, alternately layer half the fruit, then half the yogurt and sprinkle with granola. Repeat with the second layer of fruit, yogurt and granola. Serves four.

Adapted from Barefoot Contessa at Home by Ina Garten

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