National parfait day is November 25. And in honor of that I made a delicious parfait as a snack the afternoon. It hit the spot! Filling, but not heavy. And it satisfied an afternoon sweet tooth, but wasn’t loaded with high fructose corn syrup. Since the 26th is Thanksgiving, this was a good choice to not make me feel like I ate crap the day before the day of the year when EVERYONE eats too much.

As I was making it I thought, “hmmm, I should really make this as a dessert more often.” It was just so good!

Serves 2
2 cup low fat yogurt (Maple or Vanana are my favorite)
1 cup granola (I am using Trader Joe’s Pumpkin Spice granola)
1 banana

Place a cheese cloth over a mesh strainer. Put the mesh strainer in a bowl. Scoop the yogurt into he cloth covered strainer. Refrigerate for about two hours. This helps the liquid in the yogurt drain out, which gives you a thicker yogurt. The final consistency is like greek yogurt. Which I love. You don’t have to do this step obviously, I just love thick yogurt.

Layer a glass with yogurt, bananas, and granola,. Do this 2 times with the top layer being granola and a dollop of yogurt.