Ease into day one of a detox with these elegant morning bites. It’s basically a breakfast sundae, substituting Greek yogurt for ice cream and granola for sprinkles.
Yield: 2 servings
In a medium sauté pan on medium-high heat, add strawberries and 1/2 cup water. Cook, stirring occasionally, until strawberries have softened and broken down, about 8–10 minutes.
Add strawberries to the bowl of a food processor fitted with a metal blade. Puree until smooth, about 1 minute. Pour sauce into an airtight container and refrigerate.
Add raspberries, blueberries, blackberries, and lemon juice to a bowl, and gently mix together. Spoon half of berries evenly between two thin, tall serving dishes.
Spoon yogurt on top of berries. Sprinkle a layer of granola on top of yogurt. Place remaining berries on top of yogurt. Pour a few tablespoons of strawberry sauce on top, wrap, and refrigerate until serving.
