Whipped lemon yoghurt parfait with strawberry compote

Get the young ones to show mum the love this Mother’s Day, by making a glass of this whipped lemon yoghurt parfait for an easy, delicious breakfast in bed. Top with homemade strawberry compote for extra sweetness!

By Sophie Gray
  • 20 mins preparation
  • Serves 4
  • Print


  • 2 pottles or 1 cup Yoplait Decadent Lemon Greek Style Yoghurt
  • 1/2 cup cream
  • 1 tbsp honey
  • 1 1/3 cups gluten-free toasted muesli
Berry compote
  • 3 cups frozen strawberries
  • 4 tbsp orange juice
  • 3 tsp sugar


  • 1
    Make the Berry compote (see below).
  • 2
    While the Berry compote is chilling, whip the yoghurt, cream and honey together until mixture forms soft peaks.
  • 3
    Spoon a quarter of the yoghurt cream into 4 small glasses, add quarter of the Berry compote to each, then add 2-3 tablespoons muesli. Divide remaining yoghurt cream between the glasses, top with remaining Berry compote and finish 1-2 spoonfuls muesli.
Berry compote
  • 4
    Place berries, juice and sugar in a saucepan, cover with a lid and simmer for around 5 minutes until pulpy. Remove lid and simmer for 2-3 minutes until thick. Pour into a bowl; chill in freezer.


You can swap the strawberries for raspberries, blueberries or a berry blend. An electric mixer is a quick way to beat the yoghurt cream. If using hand beaters, whip the cream to soft peaks first, then fold in the yoghurt and honey.