|By :Sara Quessenberry and Kate Merker|
|Duration||more than 2 hours|
|Main Ingredient||Blueberries, Milk, Strawberry, Yogurt|
|Prep Time||20 minutes|
|Cook Time||8 hours|
- 3 3/4 cups whole milk
- 4 tsp whole-milk plain greek yogurt (we used Fage Total; you may use any yogurt that has live and active cultures)
- 2 tbsp apricot jam
- 1 tbsp fresh lemon juice
- 8 ounces fresh strawberries hulled and cut into pieces
- 6 ounces fresh blueberries
- 1 cup granola
- To make the yogurt, insert the steam rack into the Instant Pot®. Add
1 1/2 cupswater. Divide the milk among 4 canning jars 8-ounceand place on the rack. Place the jar lids (but not the rings) on top of each jar (covering them will ensure that no condensation or steam will drip into the jars).
- Lock the lid and press [Steam] and cook for 1 minute. Use the “Natural Release” method for 5 minutes, then vent any remaining steam and open the lid.
- Using oven mitts or canning tongs, carefully transfer the jars to a wire cooling rack and remove the lids (alternatively, leave the jars in the pot and carefully remove the lids). Let the milk cool, stirring occasionally, to
115°F. This will take at least 45 minutes.
- Once the milk in each jar has cooled to
115°F, spoon off and discard any skin that has formed on the top, then stir 1 teaspoonGreek yogurt into each jar. Place the jars back into the pot and cover with the lids (but not the rings). Lock the lid. Press [Yogurt] and cook for 8 hours. When it is finished, “Yogt” will appear on the display. Press [Cancel], then open the lid.
- Remove the jars and use the rings to close the jars completely. Refrigerate until chilled, at least 6 hours or overnight.
- To make the parfaits, in a medium bowl, whisk together the jam and lemon juice. Add the strawberries and blueberries and toss to coat.
- In glasses or bowls, layer the yogurt with the granola and glazed berries.
You can make more yogurt by using <sa>3 canning</sa> jars <uc>16-ounce</uc> (that is the most that can fit on the steamer rack without worry of it tipping over). Just fill the jars up, leaving about <uc>1/2 inch</uc> at the top, and plan on a bit more refrigeration time.
Sara Quessenberry and Kate Merker
Sara Quessenberry, formerly the food stylist and recipe developer for Real Simple magazine, is now the food/website director at doitDelicious.com. With her easy-to-follow, time-saving recipes and down-to-earth approach, Quessenberry makes cooking seem like an inviting opportunity rather than a daunting task.
Kate Merker, formerly the Senior Food Editor ad real Simple magazine, is currently the Food and Nutrition Director at Woman’s Day magazine. She graduated from Yale University with a BA in Anthropology, and continued her education at the Culinary Institute of America, where she graduated in 2004 in Culinary Arts.
All recipes by : Sara Quessenberry and Kate Merker
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