High Fructose Corn Syrup Free Lemon Yogurt Parfait with Cocoa Dust

Total time45 min

Prep time15 min

Cook time0 min

High Fructose Corn Syrup Free Lemon Yogurt Parfait with Cocoa Dust

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Ingredients

4 servings

For the lemon yogurt

2 cups plain yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Fage Total 0% Milkfat Plain Greek Yogurt Fage Total 0% Milkfat Nonfat Greek Strained Yogurt, 5.3 oz Stonyfield Organic Plain Whole Milk Probiotic Yogurt Greek Gods Yogurt Greek Style Traditional Plain - 24 Oz
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3 tbsp maple syrup
2 tbsp fresh lemon juice (from about 1 lemon)
1 tsp lemon zest
½ tsp vanilla extract

For the layers

2 cups fresh strawberries, hulled and sliced
1 cup gluten free rolled oats
1 tbsp maple syrup
1 tbsp coconut oil
¼ tsp ground cinnamon
pinch of salt

For the cocoa dust

4 tsp cocoa powder
¼ tsp ground cinnamon (optional)

Instructions

1
In a mixing bowl, whisk together the yogurt, 3 tbsp maple syrup, lemon juice, lemon zest, and vanilla extract until smooth and evenly combined. Taste — the mixture should be bright and tangy with a clear lemon note. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
2
While the yogurt chills, warm the coconut oil in a medium skillet over medium heat until melted. Add the rolled oats, 1 tbsp maple syrup, cinnamon, and salt, and stir to coat. Cook, stirring frequently, for 4–5 minutes until the oats are golden and smell toasty. Spread onto a plate and let cool completely — they will crisp as they cool.

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