Step 1

Melt the butter in a small saucepan over medium heat. Add the berries and stir to coat with the butter. Cook uncovered for about 5 minutes, stirring occasionally. In a small dish, combine the cornstarch and hot water and stir together until thoroughly combined. Pour the sugar and cornstarch slurry over the berries and stir to combine. Once the mixture is bubbling (should happen almost immediately), cover the pan and reduce the heat to low. Cook for another 2-4 minutes until the mixture thickens.

Step 2

Once the berry sauce is cooked, transfer it to a container you can refrigerate and let it cool on the counter for a bit before transferring it to the refrigerator. Refrigerate until cooled (about an hour).

Step 3

To build each parfait, measure out ¾ cup of yogurt and place about half of it in the bottom of a 7-8 oz sealable mason jar or yogurt cup (the ones I use are linked in the post above). Spoon about 2 ½ tablespoons of berry sauce on top of the yogurt and then top with the remaining yogurt. Repeat with the remaining ingredients to build six parfaits. Place the air-tight lid on to seal and refrigerate until ready to use. Eat within 5 or so days.