• 250g Greek yogurt (or cream cheese for a richer texture)
• 150ml thickened cream
• 1 teaspoon vanilla extract
• 200g blackberries (fresh or frozen)
• 2-3 tablespoons of Natvia Gut-Activated sweetener
• 100g Granola mix / Weetbix
• Mint leaves for garnish

Make the compote

1. In a small saucepan, add 200g blackberries.

2. Add 2–3 tablespoons Natvia Gut Activated Sweetener (adjust to taste).

3. Cook over medium heat until the berries break down into a thick, saucy compote. Remove from heat and let cool.

Whip the cream

4. In a clean bowl, pour in the thickened cream.

5. Use an electric whisk or hand whisk to beat until soft peaks form (the cream should hold its shape but still look smooth).

Prepare the cream layer

6. In another bowl, mix the Greek yogurt with 3–4 spoonfuls of Natvia Gut Activated Sweetener and vanilla extract until smooth.

7. Gently fold the whipped cream into the yogurt mixture using a spatula. Mix until light and fluffy.

Assemble the parfaits

8. Spoon a layer of granola into the bottom of each serving glass.

9. Add 3–4 spoonfuls of the cream mixture over the granola layer.

10. Add a spoonful of cooled blackberry compote on top of the cream.

11. Repeat the layers (granola → cream → compote) until the glass is nearly full, finishing with cream or compote on top.

Chill and garnish

12. Place the parfaits in the fridge for at least 1 hour to set.

13. Before serving, top with fresh or slightly thawed blackberries and a small mint leaf.

14. Enjoy chilled straight from the glass!

Servings: 4–6

Prep time: 15 minutes

Chill time: 1 hour

Total time: 1 hour 15 minutes