Blueberry Lemon Yogurt Parfait

July 1, 2019 Laura

You best buckle up and get ready because this week is Blueberry Week on SPC. We have so many great recipes with the bitty berry that we’re going to lay our favorites on you all week, so be sure to come back every day. If you don’t like blueberries, we’ll catch you next week.

Photo By Maya Visnyei

Normally, by now, we’ve already done our first blueberry-picking excursion at the local farm by our cottage but berries are slow to come this year. After our brutal winter, strawberries were late and so are blues. When I spoke to the farmer, he told me we could come back this coming weekend to pick. So you know where I’ll be. Oh, and I won’t be hard to find since I’ll be trailed by the whining child. We did strawberry picking the other day and it nearly broke me. After a million, “I’m tired can we go?” she spent the final moments of her time in the field swinging her full basket in circles until every last berry was in the sand. I just love it when what is supposed to be a fun field trip ends in tears. I’ve gotta admit though, we did have fun baking with our haul.

Now you may roll your eyes at the ease of this parfait (either that or you’ll share it with all your friends) but don’t let the simplicity of this breakfast, snack or dessert fool you. It no pushover when it comes to flavor.

Blueberry Lemon Yogurt Parfait

Ingredients

Makes: 4 parfaits
Prep time: 5 minutes
Total time: 5 minutes
Portable, Kids Can Help
2 cups (500 ml) Greek style plain yogurt
2 Tbsp (30 ml) maple syrup (1 Tbsp if you’re using honey)
2 tsps (10 ml) lemon zest
1 tsp (5 ml) real vanilla extract?
¼ tsp (1 ml) ginger?
1 cup (250 ml) blueberries, washed
2 Tbsps (30 ml) your favourite granola
For the blueberry sauce:
Makes: about ½ cup
Prep time: 5 minutes
Total time: 15 minutes
1 cup (250 ml) blueberries
1 Tbsp (15 ml) brown sugar
1 tsp (5 ml) lemon juice
pinch of ginger
pinch of salt

Method

Place out 4 parfait glasses.

In medium bowl, combine yogurt, maple syrup, zest, vanilla extract and ginger.

Fill the glasses about one quarter of the way with blueberries. Spoon about 3 Tbsp (45 ml) of the yogurt mixture over top of the berries. Sprinkle more berries on the yogurt.

Add one last dollop of yogurt.

Cover with plastic wrap and place in the refrigerator overnight.

In the morning, remove plastic wrap, sprinkle with granola then enjoy.

For the blueberry sauce:

In a saucepan over medium heat, place blueberries, sugar, lemon juice, ginger and salt and simmer, stirring occasionally, until blueberries begin to burst and breakdown, about 5 to 7 minutes.

Break up the berries a bit more with the back of a wooden spoon and then remove from heat and cool.

Store in the refrigerator until ready to use.

Sweet Potato Chronicles