For the berry sauce:
(Makes 1 cup of sauce)
4.5 oz (125 g) raspberries
6 oz (175 g) mixed berries (I used blueberries, white currants and gooseberries)
1/ 4 cup (50 g) blond cane sugar
1 vanilla bean, split open and seeds scraped out
For the parfait:
Fresh raspberries, to serve
Homemade granola (or you can buy ready-made)
To make the sauce: In a pot, combine the berries with the sugar, vanilla bean and seeds. Bring to a simmer and stew for 5 minutes, or until the fruit is soft and has released its juice. Stop the heat, discard the vanilla bean and transfer the berries to the bowl of a food processor. Purée and strain. Set aside to cool. Refrigerate until ready to use.
When you are ready to serve, take a few small glasses and start to layer the foods as follows: yogurt, berry sauce, granola, yogurt, berry sauce and fresh raspberries. To have a taste all of the different layers with a spoonful, I suggest stirring lightly when eating. This is a wonderful food to have for breakfast or as a midday snack.
Found this fabulously simple recipe on La Tartine Gourmande. Oh how I wish I were half as talented as she is :)