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Made with a blend of protein-packed cottage cheese and Greek yogurt, this Lemon Yogurt Parfait recipe is a delicious and satisfying grab-and-go breakfast. Best of all, they taste like cheesecake and you can make them in advance! Whip them up on a Sunday for a week of hassle-free mornings!

While I’d love to make a delicious frittata or a wholesome bowl of oatmeal for breakfast, I’m lucky if I have time for a piece of toast with a boiled egg. However, in an effort to stave off mid-morning hunger, I’ve been trying to eat more protein for breakfast. Enter the grab-and-go breakfast yogurt parfait. 

The base layer is a creamy blend of high-protein cottage cheese and Greek yogurt, flavored with lemon juice, vanilla, and a touch of honey. While you could skip the cottage cheese and use just yogurt, adding it gives this yogurt parfait recipe a cheesecake flavor I love! I layer it with Quick Berry Compote made with a combination of blueberries, raspberries, and strawberries, then top the parfaits with a handful of crunchy, toasted almonds.

Meal prepping this yogurt parfait recipe on the weekends makes it easy for me to eat something healthy and filling during the week. I just whip up a batch in the blender on Sunday evening, divide it evenly among five small jars layered with the compote, and store them in the fridge. In the morning, I top them with toasted nuts and breakfast is served!

Lemon Cheesecake Yogurt Parfaits

Adding cottage cheese to Greek yogurt ups the protein content of this healthy breakfast, while the juicy berry compote makes it taste like a dessert. 

  •  Prep – 20minutes 
  •  American, Mediterranean Diet Friendly                              Breakfast, Snack

Ingredients

  •      6 tablespoons sliced almonds
  • 1 3/4 cup cottage cheese
  • 3 tablespoons honey
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 3/4 cup Greek yogurt
  • Milk (optional)
  • 1 cup Quick Berry Compote chilled


 

 

    1. Toast the nuts. Add the sliced almonds in a small dry skillet set over medium heat. Toast stirring occasionally for about 3 to 5 minutes until the nuts turn golden brown and fragrant. Set aside to cool.
    2. Blend parfait ingredients. Combine cottage cheese, honey, lemon juice, lemon zest, and vanilla extract in a blender. Blend on high until smooth. Add yogurt, and continue blending until the mixture is completely smooth. If the consistency is too thick for easy blending, add up to ¼ cup milk.
    3. Layer the parfaits. Fill each of 5 small (half pint or 8-ounce) jars about halfway with the yogurt mixture. Top with a couple of spoonfuls of compote, then add another layer of the yogurt mixture saving enough room for more compote and a sprinkling of almonds. Seal with a lid or cover tightly and store in the refrigerator.

     

    • Note: The nutrition information for this recipe does not include the Quick Berry Compote.

    Nutrition

    • Calories: 227kcal
    • Carbohydrates: 18.8g
    • Protein: 18g
    • Fat: 9.4g
    • Saturated Fat: 1.8g
    • Polyunsaturated Fat: 1.6g
    • Monounsaturated Fat: 4.4gTrans Fat: 0.01g
    • Cholesterol: 16mg
    • Sodium: 257.5mg
    • Potassium: 280.7mg
    • Fiber: 1.6g
    • Sugar: 15.5g
    • Vitamin A: 106.6IU
    • Vitamin C: 4.1mg
    • Calcium: 172.9mg
    • Iron: 0.6mg
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