Raspberry Chia Greek Yogurt Parfaits
Thick, creamy protein-boosted Greek yogurt layered with plump fresh raspberries, chia seeds, and crunchy hemp hearts for an easy grab-and-go morning.
- Prep: 15 min
- Total: 15 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
Dietary
- Vegetarian
- Gluten-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Saturated-Fat
- Low-Sodium
- Low-Calorie
- High-Protein
- Low-Sugar
- Low-Carb
- High-Fiber
- Low-Fat
- Low-Cholesterol
Tags
- no-cook
- healthy
- kid-friendly
- sweet
- fresh
- quick
- tangy
Ingredients
- 4 cup plain nonfat Greek yogurt
- 0.5 cup whey protein isolate powder (unflavored)
- 0.5 cup chia seeds
- 2 cup fresh raspberries
- 0.25 cup hemp hearts
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
Instructions
- In a large bowl, whisk together 4 cups plain nonfat Greek yogurt, 1/2 cup whey protein isolate powder, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon until smooth and completely lump-free.
- In a separate small bowl, gently mash 1 cup of the fresh raspberries with a fork, leaving the remaining 1 cup of raspberries whole.
- Stir 1/2 cup chia seeds into the mashed raspberries to create a quick, thick fruit compote.
- Set out 4 mason jars or meal-prep containers. Layer half of the yogurt mixture into the bottoms of the jars.
- Divide the raspberry-chia mixture evenly over the yogurt layer.
- Top with the remaining yogurt mixture, then crown each jar with the whole fresh raspberries and sprinkle with 1/4 cup hemp hearts across all 4 servings.
- Seal tightly and refrigerate for at least 2 hours or overnight before serving cold.
Notes
Keep refrigerated in sealed jars for up to 4 days. The chia seeds will continue to thicken the berry layer into a rich jam consistency.
Nutrition (per serving)
- Calories: 388
- Protein: 43.5 g
- Carbohydrates: 24.8 g
- Fat: 12.5 g
- Fiber: 13 g
- Sodium: 100 mg
- Saturated Fat: 1.3 g
- Sugar: 7.8 g
- Cholesterol: 12 mg