Make-ahead frozen yogurt parfaits with raspberry sauce and homemade granola

Add white sugar to fresh raspberries and mash into a puree with a potato masher.

Cover and leave on the counter an hour or two to macerate; about an hour and a half here.

Pass through a fine mesh strainer to remove the seeds, a couple of minutes, then refrigerate.

Stir blueberries into the raspberry sauce.

For the granola, mix oatmeal, almonds, coconut and pumpkin seeds with a little salt, a little brown sugar, maple syrup and a little vegetable oil.

Spread evenly on a silpat-lined baking sheet (or parchment, or oiled foil) about a quarter to a half inch thick.

Bake in a 275 degree oven about an hour and 15 minutes, until lightly golden brown; it becomes crunchy only once cooled to room temperature.

Crumble the cooled granola and set aside.

Whisk full-fat Greek-style yogurt with vanilla extract, about a teaspoon of lemon zest and one part sugar to four parts yogurt, vigorously for a few minutes until the sugar dissolves and it is light and fluffy.

Transfer the yogurt to a plastic bag or piping bag and snip the tip.

In a jar, layer granola, fruit, yogurt, three times, ending with yogurt; tap the jar on a towel after each layer to settle it and remove air pockets.

Garnish with a few blueberries and a few drops of raspberry sauce.

Lid and freeze until solid, preferably overnight.

Let soften about half an hour before eating.