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.

Ingredients

• 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

Instructions

Combine the blueberries, sugar and balsamic vinegar in a medium sauce pan.

Zest the lime directly into the mixture.

Cut the lime into half and squeeze the lime juice into the mixture.

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.

Spoon 1/4 cup thick yogurt into the bottom of each of 4 tumblers or parfait glasses.

Top with 2 tablespoons of the blueberry sauce.

Top with another layer of yogurt and follow with blueberry sauce. Cover tightly and chill for at least 1 hour.

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