Mini Raspberry Parfait

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Parfaits are a perfect healthy treat. With Thanksgiving in a few days, it is nice to have a few easy nibbles on hand for the madness of friends and family. Even with the massive amounts of food being prepared for meals, having snacks allows guests to freely grab a bite in between scheduled mealtimes. If your guests are anything like me, a hungry belly usually leads to an angry grouch. Snacks are always a welcome remedy.

These mini raspberry parfaits are incredibly easy to make and are the perfect size. Fill them in cute disposable cups like these to avoid extra dishes in the sink.

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Mini Raspberry Parfait

Greek Yogurt

Granola

Raspberry Pie Filling

Cinnamon

Honey

Scoop the pie filling with a spoon into the bottom of the glass. Add the Greek yogurt on top. Drizzle with honey and cinnamon. Layer the granola on top of the yogurt. Drizzle with honey and cinnamon. Continue as needed.

Pie Filling

3 pints fresh raspberries

1/4 cup white sugar

1 1/2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1/2 teaspoon grated fresh ginger

A pinch of nutmeg

1/4 cup of water

2 tablespoons cold butter, cut into pieces

1 pint fresh raspberries

Cook and stir the 3 pints raspberries, sugar, cornstarch, cinnamon, ginger, and nutmeg in a saucepan with the water over medium-low heat until the sugar is dissolved and mixture is thickened. This will take about 10 to 15 minutes. Remove the saucepan from the heat and add the butter and remaining 1 pint of raspberries. Stir gently so as to make sure the raspberries do not disintegrate into pulp. Allow to cool. If putting in the fridge, make sure and cover them with a cake cover to prevent the granola from going stale.

Serve and enjoy!

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