Grapefruit Greek Yoghurt Parfait

This is a tasty, protein-rich yoghurt recipe.  You could either make it for breakfast, or prepare it in a small jar-like container and have it for lunch.  Many elements in the recipe can be adjusted to suit what you have in your kitchen.  I will definitely be using this greek yoghurt-mascarpone base for more lunches, and look forward to trying out new ingredient combinations.

Ingredients:


♕1 cup / 250g Greek-style yoghurt, plain
note: I use nonfat, and the amount of mascarpone added masks the sour taste.
♕2 T / 32g mascarpone
♕1T / 21g honey, ideally one with a strong flavor such as buckwheat honey
♕3-6T / 30-60g oats, rolled or steel-cut
♕1 segment of grapefruit
♕Pinch of grapefruit, lemon, or orange zest
♕Splash quality vanilla extract
♕Handful blueberries

The greatest charm of a parfait in a clear container is that the
fruit, oatmeal, and yoghurt often fall into a face-like shape.

Procedure:

♕Combine the honey and mascarpone, mixing well
♕Add in Greek yoghurt and scrape the grapefruit segment's pulp into the mixture, do not get any of the fibrous walls into the mix
♕Add vanilla and zest.  Mix until homogenous.
♕Layer blueberries, oats, and yoghurt mixture into a container or bowl.
♕Let sit overnight, chilled, or at least for two hours.