Blueberry Yogurt Parfait

Minoo shared a dessert recipe to complement the Chicken Rice Casserole and Carrot Salad in the South Arm Multicultural Community Kitchen.


The dessert is Blueberry Yogurt Parfait.


  • 2 cups fresh or frozen blueberries
  • 1/4 cup sugar
  • 1 tablespoon freshly squeezed lime juice, about 1/2 large lime
  • lime zest from the lime
  • 1/2 teaspoon balsamic vinegar
  • 2 cups drained low-fat yogurt or low-fat Greek style yogurt
  • 1 tablespoon chopped nuts or unsweetened shredded coconut



IMG_6709Combine the blueberries, sugar and balsamic vinegar in a medium sauce pan.
IMG_6710Zest the lime directly into the mixture.
IMG_6711Cut the lime into half and squeeze the lime juice into the mixture.
IMG_6728Bring 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.

IMG_6749Spoon 1/4 cup thick yogurt into the bottom of each of 4 tumblers or parfait glasses.
IMG_6750Top with 2 tablespoons of the blueberry sauce.
IMG_6751Top with another layer of yogurt and follow with blueberry sauce.

Cover tightly and chill for at least 1 hour.

IMG_6752Just before serving, sprinkle finely chopped nuts and/or shredded coconut over the top.

One thought on “Blueberry Yogurt Parfait

  1. Pingback: Coconut Rice |

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