Over the weekend, I got sucked into one of the Food Channel Network shows. One recipe in particular got me really excited! In celebration of football season, Bobby Flay was doing a segment on brunch tailgating dishes. He prepared a decadent treat served in a mason jar called Berries Romanoff Parfait. Doesn’t everything just look better in a mason jar? Although his original recipe called for quite a bit of sugar, he created a very interesting flavor combination including combining expresso and orange zest with the Greek yogurt. I knew I had to take a shot at making his recipe clean and diet friendly.


The first thing that had to go was all that sugar. An obvious substitution would be maple syrup, along with a couple of Truvia packets should extra sweetness be needed. I could also easily switch to non-fat Greek yogurt to save fat and calories there. And, even though the granola could be homemade in a clean way, I had a store-bought healthy option on hand. The rest of the ingredients were already clean, so this recipe was a snap to improve from a nutrition standpoint. I gave it a whirl and I ended up with a delicious healthy breakfast that was both filling and flavorful.


(This recipe is adapted from Bobby’s Flay Berries Romanoff Parfait and all credit goes to him.)

2 cups non-fat Greek yogurt
3 tsp maple syrup
1-2 packets of Truvia (optional – I used one)
1/3 cup brewed espresso (or concentrated coffee), cooled
1 teaspoon finely grated orange zest
3 tablespoons orange juice
1 pint fresh strawberries, hulled and quartered
2 tablespoons chopped fresh mint (optional- I did not use)
3/4 cups granola


Prepare your expresso, or concentrated coffee. (I used the concentrated coffee feature on my Ninja Coffee Maker.)


Whisk together the non-fat Greek yogurt, maple syrup, espresso and orange zest and juice in a bowl until smooth. Cover and refrigerate for at least 2 hours.


Portion 2/3 cup yogurt mixture for each serving. Layer half the portion of yogurt and half the berries, then repeat. Sprinkle 1/4 cup granola on top of each serving. Cover with lids and refrigerate until ready to eat. Garnish with fresh mint sprigs and enjoy. (You may also opt to toss your berries with the mint before layering them into the jar.)


You can eat straight out of the jar, or pour into a bowl.


Makes three servings. If you prefer a smaller serving, use (6) 1 cup size mason jars and split it up six ways! I like a bigger serving as it is a small meal for me.



  • 1 Red
  • 1 Purple
  • 1/2 Yellow








Written by Jaime Fox