|1 pint strawberries||1 17.6-oz. tub nonfat Greek yogurt|
|1/2 teaspoon lemon zest (about half of a medium lemon||2 tablespoons milk|
|1 tablespoon sugar|
Rinse, hull, and finely chop the strawberries. Toss with the lemon zest and sugar in a bowl and let sit at room temperature for 30 minutes to macerate, or to soften and become slightly syrupy.
While the strawberries soften, stir the milk into the tub of Greek yogurt to loosen and whip up the yogurt.
Layer fruit and yogurt into four 8-oz. Mason jars or other lidded container of your choice. Yogurt parfaits keep in the fridge for about a month.
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