Strawberry Yogurt Parfaits with Graham Cracker Crumble

1.	TO MAKE THE GRAHAM CRACKER CRUMBLE:
2.	Preheat oven to 350°F.
3.	Combine all ingredients in a bowl. Spread out evenly on a sheet pan and bake until lightly golden brown, 10 minutes.
4.	Let cool completely, then break up into chunks.
5.	TO MAKE THE YOGURT WHIPPING CREAM:
6.	With an electric mixer, beat whipping cream until it starts to thicken.
7.	Add sugar while continuing to beat, followed by vanilla. Beat to medium peaks.
8.	Fold in Greek yogurt in 2 additions.
9.	TO ASSEMBLE PARFAITS:
10.	Layer graham cracker crumble, yogurt whipped cream, and sliced strawberries into small jars or cups.
11.	Serve immediately or store in the fridge for up to 4 hours.
12.	NOTES: Vanilla flavored yogurt can used in place of plain yogurt. Omit sugar and vanilla.
13.	Any fresh fruit can be used in these parfaits, like raspberries, blueberries, peaches and cherries.
14.	To make more than 4 hours in advance: All components of this parfait can be made ahead of time and assembled just before serving. Store graham cracker crumble in an airtight container for 1 week or more, store yogurt whipped cream in fridge for up to 2 days. I prefer to use fresh sliced fruit right away, but it can be stored in the fridge for up to 24 hours.

	GRAHAM CRACKER CRUMBLE:
	1 sleeve graham crackers (10 full sheets), crushed
	1/2 cup granulated sugar (100 grams)
	1/3 cup unsalted butter (75 grams), melted
	1/4 cup all-purpose flour (60 grams)
	Pinch of salt
	YOGURT WHIPPED CREAM:
	2 cups heavy whipping cream (500 ml)
	1/4 cup granulated sugar (50 grams)
	1 teaspoon vanilla extract
	2 cups Greek yogurt (570 grams)
	TO ASSEMBLE PARFAITS:
	1 lb fresh strawberries (455 grams), sliced