Greek yoghurt protein parfait

Method

Start by taking a serving glass or bowl and spoon the Greek yoghurt into the base, pressing it down slightly to create a firm foundation. This emulsification of the yoghurt proteins will give you a stable platform for the layers above.

Distribute the mixed berries evenly over the yoghurt. If your berries are large (such as strawberries), consider halving them so they distribute more evenly and their juices can mingle with the yoghurt. The acidity will begin to soften the yoghurt's structure slightly, adding depth to the overall texture.

Scatter the granola across the berries in an even layer, pressing down gently so some pieces embed into the yoghurt and berries while others stay on the surface for crunch. Finish with a light drizzle of honey across the top; warm the honey slightly between your fingers if it's too thick, or thin it with a small splash of water so it flows across the surface without pooling.

Consume the parfait within 15 minutes of assembly. Any longer and the granola will absorb moisture and lose its textural contrast, though this is a matter of preference. The yoghurt will warm gradually at room temperature, so chill the glass beforehand if you want to maintain a cool temperature throughout eating.