In French cuisine, verrine is a way of serving yogurt, fruit, and granola layered in a clear jar, with no cooking required. For the layers to hold their shape, add each one while cold and thick.
Mix the Greek-style strained yogurt with honey and chill it in the refrigerator for 15 minutes.
Thinly slice the strawberries and kiwi and pat them dry with paper towels.
Layer granola at the bottom of clear jars, followed by yogurt and fruit slices. Repeat this layering sequence one more time.
Serve the jars immediately, or cover and refrigerate for up to 30 minutes.
Pat the fruit dry with paper towels before layering, or its juices may run into the yogurt and blur the layers. Allergen: contains milk/dairy. Also check the product label for gluten in the granola; ingredients vary by product.
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