Breakfast Blueberry and Yogurt Parfait

StuartRebDonald's picture

Feb. 29, 2012


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
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



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.


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.


8. Serve immediately.

Recipe Summary

Difficulty Level: Easy
Servings: 2