Papaya-Berry Yogurt Parfaits

• 3 (5 1/3 ounce) containers Greek yogurt
• 5 tablespoons honey (divided 3/2)
• 1 12 teaspoons grated lemon zest, plus 1 tablespoon juice
• 1 piece fresh ginger (about 2 inches)
• 1 papaya, peeled, halved lengthwise, seeds discarded, cut into 1/2-inch cubes (1 pound)
• 1 (6 ounce) package fresh blackberries
• 1 (6 ounce) package fresh raspberries
• 14 cup chopped of fresh mint, plus sprigs for garnish
• 12 cup granola cereal

1. In a small bowl combine yogurt, 3 tablespoons honey and zest; set aside.
2. Using the large holes of a box grater, grate the ginger (no need to peel) into a small bowl.
3. Squeeze ginger through a fine-meshed sieve or strainer placed over a meduim bowl to get a total of 1 tablespoon ginger juice.
4. Disgard pulp.
5. To the bowl with the juice, add remaining 2 tablespoons honey and lemon juice; whisk to combine.
6. Add papaya, blackberries and raspberries and toss gently to coat.
7. To serve, spoon half the fruit and juices among six 8-oz tall glasses.
8. Sprinkle chopped mint over the fruit.
9. Top with half the yogurt mixture and half the granola.
10. Layer with the remaining fruit, yogurt and granola.
11. Garnish with mint sprigs.

containers, honey, lemon zest, fresh ginger, papaya, fresh blackberries, fresh raspberries, mint, granola cereal

Taken from www.food.com/recipe/papaya-berry-yogurt-parfaits-392374 (may not work)