1. Set out four small bowls (large enough to hold about 2 cups each); you will need one for each color layer.
2. Purple chia pudding layer: Using one of the bowls, mash the blueberries to a chunky paste with a fork. Combine almond milk, acai, 1 tablespoon maple syrup, and chia seeds with blueberry mash and mix thoroughly. Cover the bowl and refrigerate for at least two hours.
3. Green layer: In another bowl, mash the avocado into a mostly smooth paste with a fork. Combine ½ cup of yogurt, 4 teaspoons maple syrup, the greens powder, and lemon juice with the avocado and mix until well combined. Make sure there are no clumps of greens powder. Refrigerate until ready to assemble.
4. Yellow layer: Purée the mango using a food processor or blender. Dump into one of the bowls and combine with ½ cup of yogurt and 1 teaspoon maple syrup. Refrigerate until ready to assemble.  
5. Red layer: In the remaining bowl, combine 1 cup yogurt, beet juice shot, and 4 teaspoons maple syrup and mix until well combined.  Refrigerate until ready to assemble.
6. Once the chia pudding is set, assemble the parfaits by layering ¼ cup of each color into four small 8-ounce glass jam jars or glasses. For a rainbow effect, layer purple on bottom, followed by green, yellow, then red. Or have some fun with a swirled yogurt bowl. Parfaits can be topped with any leftover blueberries and/or mango, or toppings of your choice such as granola or shredded coconut.

Wine Pairing

Grape Variety: Prosecco

• Pizzolato Prosecco