Little Frozen Fruit and Yogurt Parfaits for School Lunches | PCC Natural Markets

Little Frozen Fruit and Yogurt Parfaits for School Lunches

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vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Making little frozen treats is a fun way to keep your kid's lunch cool during the morning. Greek yogurt is thick and creamy and perfect with berries. To make these even prettier, you can layer them with cinnamon applesauce and berries. Find more great school lunch ideas »


  • 2 cups Greek-style honey yogurt Add to list
  • 4 small cups or containers with lids Add to list
  • 1 cup blueberries, pitted cherries or other favorite berries (you can use fresh or frozen berries for this) Add to list
  • Drizzle of honey Add to list


Divide half of the yogurt between the 4 cups and sprinkle with berries or cherries. Top with the remaining yogurt and the remaining fruit. Drizzle with a little honey. Put the lids on the containers and freeze overnight. Tuck these into your school lunch to keep it cool. They will be nice and creamy by lunch time.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on King 5's "Evening Magazine" show which aired on August 14, 2013.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: berries, blueberries, cherries, fruit, yogurt


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