These parfaits are perfect for breakfast, or even a delicious dessert. To assemble parfaits, layer a clear, tall glass with your favorite P6 yogurt (mixed with honey if preferred), honey-sweetened lemon curd, and honey granola.

Honey-sweetened Lemon Curd

4 Tbsp. unsalted Rochdale butter, cut into small pieces

cup Beez Kneez honey

4 large Schultz egg yolks

2 large Schultz eggs

cup fresh lemon juice (about 6–8 lemons)

1 Tbsp. finely grated lemon zest

In a medium bowl, cream butter and honey until fluffy. Beat in eggs slowly. Pour in the lemon juice and pour mixture into medium-sized, saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture has thickened and becomes jelly-like, about 5–7 minutes. Make sure to pull the pan off the stove before it gets to a rolling boil. It’s done when the curd sticks to the back of the spoon. Immediately remove from heat and stir in lemon zest. Cool and store in the refrigerator.

Honey Granola

2 cups Whole Grain Milling rolled oats

½ cup Equal Exchange nuts, chopped

¼ cup Bergin Fruit & Nut Co. sunflower seeds

3 Tbsp. Beez Kneez honey

2 Tbsp. coconut oil, melted

½ tsp. vanilla extract 1 large pinch sea salt

Preheat oven to 300º F. Combine all ingredients in a mixing bowl and use your hands to mix well and toss to coat. Spread mixture in a thin layer on a baking sheet and bake for 10 minutes, until lightly toasted. Cool before serving or storing.