Fresh Strawberries and cherries top this yogurt bowl, and a homemade pistachio butter swirl makes it deliciously special. Make a beautiful parfait for brunch too.
Stir together the cherries, strawberries, 1 tablespoon water and 1 tablespoon agave. Set aside, stirring occasionally for 10 to 15 minutes.
In a food processor combine pistachios, 7 tablespoons water and 1 tablespoon agave. Blend, scraping sides down a few times, until mixture is smooth, and turns into a nut butter.
Swirl pistachio butter into the yogurt as you dollop it into each of 4 bowls. Top with granola, fruit and extra pistachios. You can also layer the pistachio butter, yogurt, granola and fruit into a parfait in a glass.
• You can make 2 times the pistachio butter by doubling the nuts and water and adding 2 tablespoons of agave. This will keep, covered and refrigerated, for up to 6 weeks.