When summer gives you affordable fresh blueberries, go all Bubba Gump on them and make every type of blueberry recipe you can think of: blintzes, cheesecakes, cobbler/crisps, coffee cakes/crumb cakes, cookies, fruit salads, ice cream, lemonade, pancakes, pies, preserves, muffins (try corn muffins or this blueberry muffin recipe), sauces, smoothies, sorbet, sundaes, tarts, trifles, whatever.
We often toss blueberries and Greek yogurt (instead of milk) onto a bowl of cereal, but lately we’ve been getting fancier with a blueberry granola parfait. You can have it for breakfast, lunch, a snack or dessert.
In this recipe, the orange yogurt is a refreshing change. If you can’t find orange yogurt, you can use lemon yogurt and lemon zest, or mix chopped orange segments into plain or vanilla yogurt.
BLUEBERRY YOGURT PARFAIT RECIPE
Ingredients For 4 Servings
1 cup granola or your favorite breakfast cereal (we’ve used Cheerios and Corn Flakes)
3 five-ounce cartons of lowfat orange yogurt
4 cups fresh blueberries
Fresh orange zest
Optional: chopped orange segments
Blueberry yogurt parfait with orange or lemon yogurt. Photo courtesy Fruits From Chile.
1. DIVIDE and layer ingredients into four sundae glasses, large-bowl wine glasses or other interesting dish or glass. Start with granola, then blueberries, then yogurt. If you’re using chopped oranges as a layer, add them between the granola and the blueberries.
2. REPEAT layers. Garnish with orange zest.
Find more fruit recipes at ChileanFruitOnline.com.
BLUEBERRY HANDLING & STORAGE TIPS
Do not wash blueberries—or any other fruit—until ready-to-eat.
To freeze berries, place them one layer deep on sheet pans, freeze, then store in freezer containers.