How to serve yogurt parfaits

17 replies [Last post]
TheBeachHouse's picture
Offline
Joined:
06/24/2013

I am shopping for parfait glasses and found one that looks good and comes with a lid.   Has a 'shabby chic' look to it.  Like a mini mason jar.  We are 'beachhouse casual' and I think it would work.

BUT - is it too small?   It says 5 oz.   How many oz does your parfait server hold?

 

__________________

TBH

 

Country Girl's picture
Offline
Joined:
02/20/2009

Those look great. I've always served my parfaits in wine glasses but I much prefer the look of the jars.

 

__________________

“I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” Maya Angelou

 

gillumhouse's picture
Offline
Joined:
05/22/2008

I am at a Conference and they used those jars to serve the potato salad at the dinner last night (a sort of tailgate party meal with the football game on the screens.

TheBeachHouse's picture
Offline
Joined:
06/24/2013

gillumhouse wrote:

I am at a Conference and they used those jars to serve the potato salad at the dinner last night (a sort of tailgate party meal with the football game on the screens.

 

What a cute idea.   I'm starting to like them more and more.  

Offline
Joined:
02/15/2017

I use an 8 oz ball wide mouth jar. I layer fruit and yogurt so it give plenty of room for it all and folks just rave about them!

TheBeachHouse's picture
Offline
Joined:
06/24/2013

Northern Dreamer wrote:

I use an 8 oz ball wide mouth jar. I layer fruit and yogurt so it give plenty of room for it all and folks just rave about them!

do you think 5 oz would be too small? 

Offline
Joined:
02/15/2017

Highlands John's picture
Offline
Joined:
04/16/2010

That looks amazing, how easy is it to prepare ahead of time, say, the night before?

I wonder if the parfait contains granola does it all go soggy over night.

__________________

If you wanted hotel facilities you should have booked a hotel and paid hotel prices!!!

 

Morticia's picture
Online
Joined:
05/22/2008

Highlands John wrote:

That looks amazing, how easy is it to prepare ahead of time, say, the night before?

I wonder if the parfait contains granola does it all go soggy over night.

I wouldn't do them that far in advance. We've had a couple of times when guests left without eating so we dumped the whole mess in a bowl to eat for lunch and the fruit makes everything watery. It's pretty fast if you cut the fruit the night before, put it in a bowl and wrap it in cling film.

I have yogurt and granola for lunch and the granola doesn't get soggy all that fast. I wish it would soften up a bit!

We sprinkle the granola on top for the guests.

__________________

Never judge a person's story by the chapter you walked in on.

 

Offline
Joined:
02/15/2017

I don't ever add granola. I don't like it on my parfaits so I always set out granola, toasted coconut, or toasted wheat germ for folks to add themselves. The only caution if I prep overnight is that sometimes a little moisture collects around the berries. That said, they are so easy to do in the morning, I rarely make them ahead. 

Lee2014's picture
Offline
Joined:
12/11/2014

   We made ours in the morning and it took next to nothing to make.  We had more fruit than yogurt in ours since our guests like it that way.   Our granola was homemade and it didn't get too soggy overnight on the leftovers.   We did put granola on the bottom of the dish to soak up any juice of the fruit.  If you put fruit on the bottom there will be juice.  Watermelon really made it soggy so we did watermelon and blueberry fruit cups separate for guests to add.

__________________

Have a great day!

 

TheBeachHouse's picture
Offline
Joined:
06/24/2013

I like the granola on the bottom idea.  

We generally leave it off and have a selection of granola, coconut, walnuts, raisins and sometimes chocolate chips to put on top.

 

I think I'm going for the 5 oz with the tops.  Cute, small, easy to store.

Offline
Joined:
02/15/2017

I put a large spoon-full in first then layer fruit, then another dollop on top with a little more fruit. It is not packed full and leaves room for granola if they want. so total yogurt volume is probably only 5-6 oz, the rest would be fruit. Only rarely does a person not eat it all!

Morticia's picture
Online
Joined:
05/22/2008

TheBeachHouse wrote:

Northern Dreamer wrote:

I use an 8 oz ball wide mouth jar. I layer fruit and yogurt so it give plenty of room for it all and folks just rave about them!

do you think 5 oz would be too small? 

I think anything larger is a meal in itself. I think if you go for a certain 'look,' like your jars, 5ozs will be plenty. If not, someone will take two.

We've had a run of them being half eaten. Could be guests didn't like the yogurt.

TheBeachHouse's picture
Offline
Joined:
06/24/2013

Thanks.   I looked at those as well.   I can always top them with cling wrap.   I was more wondering what 5 oz looked like.   Sounds like I'm on the right track.

Morticia's picture
Online
Joined:
05/22/2008

I don't use the little spoons that come with the set. They're too twee. I do use them for serving jam. 

Morticia's picture
Online
Joined:
05/22/2008

We use a set from Libby called Just Desserts. 5.3 ounces.

No one ever says they're too small. They really like the presentation.

No tops with mine and you do need tops for the buffet.

Generic's picture
Offline
Joined:
02/24/2011

This side of the border it's called a verrine set.

__________________

Permission to quote in whole or in part, other than usage on this forum, is entirely forbidden.

 

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.