Yogurt Parfaits with Apricot-Glazed Berries
Servings Prep Time
4servings 20minutes
Cook Time
8 hours
Servings Prep Time
4servings 20minutes
Cook Time
8 hours
  • 3 3/4cups whole milk
  • 4tsp whole-milk plain greek yogurt(we used Fage Total; you may use any yogurt that has live and active cultures)
  • 2tbsp apricot jam
  • 1tbsp fresh lemon juice
  • 8ounces fresh strawberrieshulled and cut into pieces
  • 6ounces fresh blueberries
  • 1cup granola
  1. To make the yogurt, insert the steam rack into the Instant Pot®. Add 1 1/2 cups water. Divide the milk among 4 canning jars 8-ounce and 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).
  2. 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.
  3. 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.
  4. 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 teaspoon Greek 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.
  5. Remove the jars and use the rings to close the jars completely. Refrigerate until chilled, at least 6 hours or overnight.
  6. To make the parfaits, in a medium bowl, whisk together the jam and lemon juice. Add the strawberries and blueberries and toss to coat.
  7. In glasses or bowls, layer the yogurt with the granola and glazed berries.
Recipe Notes

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.