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Honey Raspberry Parfait Pops

These parfait pops are made with Greek yogurt, fresh raspberries, and granola so they’re great for a snack or even breakfast!

By tastykitchen · From Open Recipes · 7 ingredients
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Why it works: Honey and yogurt work together. They rank in the top 3% of all ingredient pairs, and 659 recipes mention both. Both carry ethyl octanoate, which smells fruity. The science ↓

The recipe

Serves 4
Prep45 min

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Honey + yogurttop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together659 recipes

    Shared aroma: ethyl octanoate (fruity).

  2. Milk + vanillatop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together19,175 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Vanilla + agavetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together248 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Honey + vanillatop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,262 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Almond + agavetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together198 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the almond

How well each one fits the dish's main ingredients (honey, yogurt, milk, vanilla, coffee, agave):

  1. Almondthe original
  2. Peanutabout as good a flavor fit
  3. Pecansabout as good a flavor fit

Fit is the average pairing score against honey, yogurt, milk, vanilla, coffee, agave. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).