Ingredients :

• Full-fat Greek yogurt — This is the base, so get a good one. A full-fat Greek yogurt, thick like crème fraîche — the kind that stays on the spoon without dripping. Avoid the 0% versions which are liquid and bland. The brand doesn’t matter much, but the thickness changes everything for the final texture.
• Fresh or frozen berries — Strawberries, raspberries, blueberries, blackberries — mix according to what you find. Frozen is fine too, especially out of season: let them thaw for ten minutes at room temperature before assembling. The juice that flows out while thawing is pure color.
• Granola — This is the crunchy touch that marks the difference between an ordinary fruit yogurt and a real parfait. Get one that isn’t too sweet, ideally with nuts and honey. And only add it right before serving — if it soaks in the yogurt, it softens and loses its purpose.
• Honey — Optional, honestly. If your fruit is well-ripe, you don’t need it. But a light drizzle of acacia honey on the top layer gives a shiny look and a floral sweetness that pairs well with the acidity of the raspberries.