Blueberry Yogurt Parfait

By Martha Rose Shulman

Total Time: 20 minutes, plus 1 hour's refrigeration
Rating: 5(136)
Notes: Read community notes

The beneficial phytonutrients in blueberries are anthocyanins, a type found in other fruits and vegetables with red, blue and purple pigments. Scientists use a test called the O.R.A.C. (short for oxygen radical absorbance capacity) to rate the antioxidant capacity in foods, and by this measure blueberries always come out on top. So if red wine is off limits and beets just aren’t your thing, try adding a half cup of blueberries to your cereal or yogurt in the morning, throw a half cup of frozen blueberries into your smoothie — or try any of this week’s recipes. This beautiful parfait tastes so much richer than it is. You can serve it for breakfast or for dessert. Look for organic yogurt that has no thickeners or gums added to it.

Featured in: Blueberries Pack a Nutritional Wallop

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Ingredients

Yield:Serves four

For the Blueberry Yogurt Parfait

2cups blueberries
¼cup sugar
1tablespoon freshly squeezed lime juice
½teaspoon balsamic vinegar
2cups drained low-fat yogurt or low-fat Greek style yogurt
1tablespoon shelled pistachios, finely chopped

Ingredient Substitution Guide

Preparation

For the Blueberry Yogurt Parfait
1. Step 1
  Combine the blueberries, sugar, lime juice and balsamic vinegar in a medium saucepan, and bring to a boil over medium heat. Cook for five to 10 minutes, until the liquid is reduced and the blueberries have cooked down to a jam-like consistency. Allow to cool. You should have about 1 cup of thick, jammy sauce.
2. Step 2
  Spoon ¼ cup thick yogurt into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the blueberry sauce. Make another ¼ cup layer of yogurt on top of the blueberry sauce, and finish with another 2 tablespoon-layer of blueberry sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle finely chopped pistachios over the top.

Tip

Advance preparation: The assembled parfaits will hold in the refrigerator for a day. Sprinkle on the pistachios just before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

5 out of 5

136 user ratings

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Private Notes

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Cooking Notes

Peter Kleinbard5 years ago

I thought it would be improved with more berries. I used fage yogurt, and the recommended proportions, but found the yogurt too dominant in flavor. Would increase the berries by a third.

Stina2 years ago

Great recipe as is, but I liked it even better with a tablespoon of fresh ginger to the compote. And a tablespoon and a half of honey mixed into the yogurt. I’ve used Fage and homemade yogurt. Both were good.

chantale3 weeks ago

Easy and so good! I tried this recipe with a few different types of yogurt to experiment. Some - like skyr - means that the sweetness has to be bumped up with honey to counteract the strong yogurt taste. Of those I have tried, I would suggest using coconut milk yogurt alternative: it has good structure and a natural sweetness that works really well in this recipe. I added sprinkles of cardamom and used lightly salted pistachios - both brought out the blueberry flavor.

kathyb1 year ago

This is a great use for grocery store blueberries. I cut the sugar in half and that brings out the blueberry flavor. It thickens as it cools. Also freezes successfully.

Erik1 year ago

Good recipe but it would be even better if it was a little bit sweeter!!!

Tiger Lily2 years ago

Doubled blueberry’s. Whipped 2c Greek yogurt with 1c whipping cream to which I added a pinch of salt, 1+ tsp vanilla, and 1 1/2 TB sugar.

Stina2 years ago

Aimee2 years ago

This is delicious, my only note is that it takes about 15 minutes to cook down, not 5-10 minutes

Aimee2 years ago

Delicious with Greek yogurt. Takes 15 minutes to cook to the right consistency.

Art K2 years ago

This is absurdly low effort for a tasty reward. I surprised myself by wiping clean the rims of the glasses, which added an entirely undeserved chef-y touch. Many substitutions possible for the pistachios, like slivered almonds, walnuts, candied pecans, practically anything crunchy. I had some extra jam left over, and dumped into the remaining yogurt container. A nice surprised for whoever discovers it when they have their granola. They won’t be grumpy about it.

Amy Kent2 years ago

Are the pistachios salted or unsalted?

Jacqui3 years ago

This was a delicious and simple dessert. I actually used blackberries and it was great. I would also add more berries. Used a honey flavored greek yogurt and it was very nice.

Peter Kleinbard5 years ago

I thought it would be improved with more berries. I used fage yogurt, and the recommended proportions, but found the yogurt too dominant in flavor. Would increase the berries by a third.

Pat Warshawsky3 years ago

I have a sweet tooth so if I find the Greek or plain yogurt over powering I sweeten it up first with a low cal sweetener or no sugar vanilla syrup and cinnamon. Just sayin.

Jackie Tan6 years ago

easy, pretty, and delicious.

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