Chocolate Raspberry Yogurt Parfaits

Chocolate Raspberry Yogurt Parfaits - a decadent-tasting but healthful portable treat! |

I know I’ve mentioned it before, but yeah, I just completely missed the boat on the mason jar trend sweeping the interwebs a few years back. Charming though they were, I couldn’t find the space for them in my tiny bungalow kitchen. But somehow, they started to win me over. And I found myself thinking “well…there is that little bit of storage space back there behind the re-usable glass storage dishes….”

I went to the hardware store on the corner for some dish soap earlier this summer (because our hardware store is the closest one-stop shop that has everything under the sun), and impulse-bought a pallet of mason jars. And then it was over. My life would never be the same.

Chocolate Raspberry Yogurt Parfaits - a decadent-tasting but healthful portable treat! |

Now, I have large mason jarssmall mason jarsblue mason jars, and a mason jar light fixture. I pack oatmeal in them, I layer salads in themI pour smoothies into them. I use them to store leftover sauces, use them for bathroom storage and organization, and use them to decorate my home. I use them to re-create wedding cakes. Basically, I use them for everything other than their real purpose – canning and preserving. Maybe someday. Right now I’m too busy buying bulk grains and storing them in jars. And making yogurt parfaits in them.

I never claimed to be one of the popular kids. But hey mason jars? Yeah, you have my heart. Finally. And always and forever.

Chocolate Raspberry Yogurt Parfaits - a decadent-tasting but healthful portable treat! |

Chocolate Raspberry Yogurt Parfaits


  • 4 small (1/2-pint) mason jars

  • 3 (6 ounce) containers vanilla Greek yogurt

  • 2-1/2 tablespoons unsweetened cocoa powder

  • 16 Naturebox Cocoa Waffle Wafers, crushed, plus additional whole wafers for garnish (or your favorite brand of chocolate wafers)

  • 5 ounces fresh raspberries


  1. In small bowl, stir together 2 containers of yogurt and cocoa powder.

  2. Divide half of yogurt/cocoa mixture between jars. Divide crushed wafers over yogurt/cocoa mixture, then divide raspberries over wafers. Divide remaining container of vanilla yogurt over raspberries. Top jars with remaining yogurt/cocoa mixture. Serve garnished with additional wafers.

I originally developed this recipe for the NatureBox blog.

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Disclaimer: This post is part of an ongoing relationship I have with NatureBox for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.

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