In clear serving glasses or bowls, layer 1/2 cup of Hanini Light Pomegranate and Blueberry Yogurt at the bottom of each glass. Add a layer of granola (about 2 tablespoons per serving), followed by a handful of fresh blueberries and pomegranate seeds. Repeat the layers with another 1/2 cup of yogurt and top with a final sprinkle of granola and more fruit. Drizzle a bit of honey over each parfait for extra sweetness. Garnish with fresh mint leaves and serve immediately for a refreshing and healthy dessert or snack.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the Irkotta, milk, eggs, lemon zest, lemon juice, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be slightly lumpy. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 minutes more. Repeat with the remaining batter.

In a bowl, mix the Greek yogurt with honey (or maple syrup) and vanilla extract until well combined. In serving glasses or bowls, layer a spoonful of the yogurt mixture, followed by a layer of sliced strawberries, and then a sprinkle of granola. Repeat the layers until all ingredients are used, finishing with a layer of strawberries and a drizzle of honey on top. Garnish with fresh mint leaves if desired.

Preheat your oven to 425°F (220°C) and grease four 6-ounce ramekins. Melt the butter and chocolate together in a microwave-safe bowl in 20-second intervals, stirring after each until smooth. Add powdered sugar and stir until combined. Whisk in the eggs and egg yolks, then add the vanilla extract. Gently fold in the flour and salt until just combined. Divide the batter evenly among the prepared ramekins and place them on a baking sheet. Bake for 12-14 minutes, or until the edges are firm but the center is still soft. Let them cool for 1 minute, then carefully run a knife around the edges and invert the cakes onto plates. Serve immediately, optionally with vanilla ice cream or whipped cream.

Start by preparing the yogurt base. In a bowl, mix the Hanini Yogurt with 1 teaspoon of vanilla extract and a pinch of cinnamon, stirring well to combine. Take a glass or a parfait dish and add a spoonful of the yogurt mixture at the bottom. Layer with a few slices of fresh figs and sprinkle some chopped walnuts over the figs. Continue layering with yogurt, figs, and walnuts until the glass is filled, ending with a layer of yogurt on top. Drizzle 2 tablespoons of honey over the top layer for added sweetness. For garnish, top with a few extra fig slices, a sprinkle of chopped walnuts, and a fresh mint leaf if desired. Place the parfait in the refrigerator for about 10-15 minutes to let the flavors meld together. Serve the Light Yogurt, Fig, and Walnut Summer Parfait chilled, and enjoy it as a refreshing and healthy summer treat. For an extra crunch, you can toast the walnuts lightly in a pan before adding them to the parfait. If fresh figs are not available, dried figs can be used by rehydrating them in warm water for a few minutes before slicing. Additionally, you can add a layer of granola for extra texture and flavor.

In a small saucepan, combine the diced apples, honey, and ground cinnamon. Cook over medium heat, stirring occasionally, until the apples are tender and caramelized, about 5-7 minutes. Remove from heat and let cool slightly. In serving glasses or bowls, layer the Apple & Cinnamon Yogurt, caramelized apple mixture, and granola, repeating until the glasses are filled. Optional: Add sliced almonds, chopped walnuts, or drizzle additional honey on top for extra flavor and crunch. Serve immediately or chill in the refrigerator until ready to serve.

In a medium saucepan, bring water to a boil. Add tapioca pearls and cook according to package instructions until they are translucent, stirring occasionally to prevent sticking. Once cooked, drain and set aside. In a blender, combine diced mangoes, sugar, and a pinch of salt. Blend until smooth. Set aside. In a separate saucepan, pour the creamy coconut milk and bring it to a gentle simmer over medium heat. Stir in the mango puree and cooked tapioca pearls. Cook for an additional 2-3 minutes, stirring constantly. Remove the saucepan from heat and stir in vanilla extract. Let the mixture cool for a few minutes. Transfer the pudding mixture into serving bowls or glasses. Cover with plastic wrap and refrigerate for at least 2 hours, or until the pudding is set and chilled. Once chilled, garnish with fresh mint leaves if desired. Serve cold and enjoy the creamy and tropical flavors of coconut and mango!

In a bowl, mix the light yogurt and honey/maple syrup until well combined. This will be your creamy yogurt layer. Take serving glasses or bowls. Begin layering the parfait. Start with a spoonful of the creamy yogurt mixture at the bottom. Add a layer of sliced strawberries on top of the yogurt. Sprinkle a layer of granola over the strawberries. Repeat the layers until you reach the top of the glass, finishing with a layer of yogurt on top. Garnish the top with a few slices of fresh strawberries and a mint leaf for a pop of color and flavour. Chill the parfaits in the refrigerator for about 30 minutes before serving to allow the flavours to meld together. Serve chilled and enjoy your refreshing and nutritious Strawberry Yogurt Parfait!