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Breakfast Blueberry And Yogurt Parfait

StuartRebDonald's picture
Ingredients
  Blueberries 2 Pint (Driscoll's Blueberries)
  Sugar 3 Tablespoon
  Zest of lemon 1 Teaspoon, grated
  Vanilla extract 1⁄2 Teaspoon
  Angel food cake slice 4 , toasted (1/2-Ounce Each)
  Blueberry preserves 3 Tablespoon
  Fat free greek yogurt 1 1⁄2 Cup (24 tbs)
  Honey 3 Tablespoon
  Sliced almonds 1⁄4 Cup (4 tbs), toasted
Directions

GETTING READY
1. Set aside 1/3 cup blueberries for garnish. Combine the remaining blueberries, sugar, zest, and vanilla extract in a zip-top plastic bag. Press out air before sealing then press with hands to crush.

MAKING
2. Spread 1 side of each slice angel food cake with preserves.
3. Cut into cubes and place in the bottom of 4 parfait or other tall glasses.
4. Whisk together the yogurt and honey in a medium bowl.
5. Spoon 2 tablespoons of the mixture over the cake cubes.
6. Top each with 2 heaping tablespoons of the blueberry mixture. Spoon in the remaining yogurt mixture then top with remaining blueberry mixture.
7. Sprinkle each with 1 tablespoon sliced almonds and the reserved whole blueberries.

SERVING
8. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Taste: 
Sweet
Restriction: 
Vegetarian
Ingredient: 
Blueberry
Interest: 
Kids, Quick
Preparation Time: 
5 Minutes
Servings: 
2
With schools starting and mom’s being busy with no time to make a good breakfast, here is a quick and easy breakfast idea that is a delicious way to start the day! A layered blueberry breakfast parfait with angle food cake, blueberry sauce, Greek yoghurt sweetened with hone, and crunchy almonds. It’s like eating dessert for breakfast.

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