2 cups nonfat plain greek yogurt
1 teaspoon sugar
2 cups fresh strawberries or raspberries (can mix both)
4 cups granola
4 sprigs fresh mint, for garnish
*optional blueberries for garnish

Put yogurt, strawberries and/or raspberries, and sugar in a food processor and process until pureed.
Spoon 1/2 cup of granola into four jars or serving glasses. Divide yogurt mixture among the glasses. Top with more granola, then more yogurt. Then top with blueberries and mint.

Refrigerate for at least one hour or overnight before serving.