Yields
8 servings
This brunch meal is totally buzzworthy, made with Greek yogurt, berries, espresso, granola and garnished with fresh mint leaves.
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ingredients
2
cups Greek yogurt
⅓
cup packed light brown muscovado sugar
2
Tbsp brewed espresso, cooled
1
tsp finely grated orange zest
2
Tbsp orange juice
1
pint fresh raspberries
1
pint fresh strawberries, hulled and halved or quartered
3
- 4 Tbsp granulated sugar
2
Tbsp chopped fresh mint, plus 8 small sprigs, for garnish
2
cups granola
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directions
Notes
Special equipment: eight 1-cup Mason jars with lids
Step 1
Whisk together the Greek yogurt, muscovado sugar, espresso and orange zest and juice in a bowl until smooth. Cover and refrigerate for at least 2 hours and up to 24 hours.
Step 2
About an hour before serving, combine the raspberries, strawberries, sugar to taste, and chopped mint in a bowl. Layer the berries, granola and yogurt mixture in eight 1-cup Mason jars. Top the jars with some more granola, then cover with lids and refrigerate for at least 1 hour. Garnish with fresh mint sprigs and serve.