Yogurt Parfait with granola, raspberries and candied ginger
Found this in one of my old Martha Stewart mags. This was in a Thanksgiving issue but this might be nice for Easter.
Mix together 5 cups granola, 1 cup dried cherries, and 2 tablespoons finely chopped candied ginger. Place 6 cups (3 17.6 oz container) low fat Greek yogurt in a large resealable bag, and snip off end. Pipe a 1 inch thick layer of yogurt into the bottom of a 4 quart trifle dish (71/2 inches in diameter, 5 inches deep). Scatter 11/2 cupsraspberries over yogurt and drizzle with honey. Sprinkle with 3 cups granola mixture. Repeat layering once, and top with a layer of yogurt. Mound 1 cup raspberries in center. Garnish with thinly sliced candied ginger (optional) and drizzle with honey. Serve immediately.