Best Blueberry Parfait Recipes

LEMON BLUEBERRY YOGURT PARFAIT

Steps:

• Spoon about half of the lemon yogurt into the bottom of a glass. Layer half the crushed graham crackers atop the yogurt. Pile about half the blueberries atop the graham cracker layer. Repeat layering.

BLUEBERRY GRANOLA PARFAIT

Steps:

• In a small saucepan, combine blueberries, salt, sugar, and cinnamon. Place pan over medium-low heat and simmer for 2 to 3 minutes. Cool completely.
• Spoon 1/3 cup yogurt in the bottom of a glass and smooth the top. Add 1 tablespoon blueberry mixture and 1 tablespoon granola. Repeat the layers and eat right away, or chill in fridge until ready to eat.

EASY BLUEBERRY-LEMON PARFAIT

Steps:

• In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt, then crumbled gingersnaps.

BLUEBERRY YOGURT PARFAIT

Steps:

• 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.
• 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. Make another 1/4 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.

JELL-O PUDDING & BLUEBERRY PARFAIT

Steps:

• Cut 2 cookies in half; chop remaining cookies.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Stir in sour cream and 3/4 cup blueberries; spoon into 4 (8-oz.) parfait glasses. Cover with chopped cookies. Refrigerate 1 hour.
• Top with COOL WHIP, halved cookies and remaining blueberries just before serving.

LEMON AND BLUEBERRY YOGURT PARFAIT (LOW FAT)

Steps:

• Divide lemon curd into the bottom of two dessert dishes.
• Put flaked almonds into a very hot pan and toast for about three minutes. Keep moving them constantly to make sure they don't burn.
• Layer toasted almonds on top of lemon curd.
• Put half a cup of Greek yogurt on top of the almonds in each dish.
• Put the blueberries into a saucepan over medium heat.
• Add the lemon juice and sugar and stir gently stir into the blueberries over the heat.
• Keep stirring for about four minutes until the berries have popped and are cooked through.
• Pour the blueberries on top of the yogurt layer along with any of the juices in the pan you cooked them inches.
• Serve.

BLUEBERRY LEMON PARFAIT

Steps:

• Mix the lemon curd into the yogurt until mostly smooth.
• Layer 1/3 of the pound cake, with approximately 4 Tbs of yogurt mixture, and 1/4 cup blueberries in a parfait glass.
• Repeat Step 2, reserving a few blueberries for the top of each glass.
• Top with the remaining cake and spoon approximately 3 Tbs of the yogurt mixture into the center of the glass.
• Top with the reserved blueberries and a mint leaf (if wanted) for garnish.
• Refrigerate for 30 minutes before serving.

EASY BLUEBERRY LEMON PARFAIT

Steps:

• In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries.
• followed by 1/2 cup yogurt.
• then crumbled gingersnaps.

MAPLE BLUEBERRY PARFAIT

Steps:

• Cook 2 1/4 cups (3/4 pound) blueberries with 1/2 cup maple syrup in a 2-quart heavy saucepan over medium heat, stirring occasionally, until blueberries have burst, 3 to 8 minutes. Cool in an ice bath, stirring occasionally.
• While blueberry mixture cools, beat cream with remaining 1/4 cup maple syrup in a bowl using an electric mixer until it just holds stiff peaks.
• Stir lemon juice and remaining 1 1/4 cups blueberries into cooled blueberry-maple mixture.
• Spoon about 2 tablespoons blueberry mixture into each of 6 glasses and top with half of crumbled cookies and half of whipped cream. Repeat layering of remaining blueberry mixture, crumbled cookies, and whipped cream.
• Serve parfaits immediately.

LIGHT AND HEALTHY BLUEBERRY YOGURT PARFAIT

Steps:

• Layer the ingredients to your preference, or mix them all up together.
• Enjoy in good health!

BLUEBERRY KIWI QUINOA PARFAIT

Steps:

• Place the quinoa in a fine-mesh sieve and rinse well. Transfer to a small saucepan with 1 1/2 cups water and 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook until the liquid is absorbed and the quinoa is cooked through, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool completely.
• In a medium bowl, stir to combine the yogurt, honey, vanilla extract and lemon zest. To make filling the glasses easier and cleaner, transfer the yogurt to a large resealable plastic bag or piping bag and snip off a corner.
• Place two 12-ounce glasses on a work surface and start to layer into each glass about 2 tablespoons blueberries, 2 tablespoons diced kiwi, 1/2 cup yogurt, a spoonful of quinoa and a sprinkle of almonds. Repeat the layering a second time, then top with a spoonful of quinoa, a few almonds, and scatter additional fruit over the top. Serve immediately or cover and refrigerate overnight.

BLUEBERRY CHEESECAKE PARFAIT

Steps:

• In a small bowl, combine the cheese, sugar and vanilla. Spoon 1 tablespoon preserves, 2 tablespoons blueberries, half of the cheese mixture and 2 tablespoons cracker crumbs into a parfait glass. Repeat layers. Top with remaining preserves, blueberries and almonds.

BLUEBERRY LEMON MOUSSE PARFAIT

Steps:

• 1. Beat heavy cream, 5 tablespoons of the sugar, lemon juice and extracts in a large chilled bowl with electric mixer on medium speed until soft peaks form.
• 2. Toss berries and remaining 3 tablespoons sugar in medium bowl. Layer mousse and berries in dessert dishes. Serve immediately or refrigerate until ready to serve.

STRAWBERRY & BLUEBERRY PARFAIT

Steps:

• 1. Gather all of your ingredients. Note: the picture shows strawberry yogurt but I recently found out that I prefer mixed berry yogurt so I edited this recipe. However, you can use any flavor you would like just so long as it compliments the berries.
• 2. Chop strawberries.
• 3. To a crystal glass add a layer of Granola. Add half of the yogurt on top of Granola. Place fresh Strawberries and Blueberries on Yogurt. Repeat process ending with the fruit.
• 4. Very good served with English Muffins and Nutella.

BLUEBERRY CUSTARD PARFAIT

Steps:

• In a saucepan, combine eggs, milk, sugar and salt. Cook over medium-low heat, stirring constantly, until custard is slightly thickened and coats the back of a spoon, about 18 minutes. , Remove from the heat. Stir in the vanilla, zest and nutmeg. Cool for 30 minutes, stirring occasionally. , In a small bowl, beat the cream and confectioners' sugar until stiff. Fold two-thirds into the custard. Layer custard and blueberries in parfait glasses. Garnish with remaining cream. Chill for 1 hour.

OATMEAL YOGURT BLUEBERRY PARFAIT

Steps:

• 1. Heat a dry skillet over medium-high heat and add the oatmeal. Toast, stirring or shaking the pan, until the oatmeal begins to color and smell toasty. Transfer to a bowl and allow to cool. Stir into the yogurt along with 4 teaspoons of the honey or sugar, cover tightly and refrigerate overnight. 2. The next day, combine the berries, remaining honey or sugar, lime juice and balsamic vinegar in a medium saucepan and bring to a boil over medium heat. Cook for 5 to 10 minutes, until the liquid is reduced and the berries have cooked down to a jamlike consistency. Allow to cool. You should have about 1 cup of thick, jammy sauce. 3. Spoon or pipe 1/4 cup of the yogurt/oatmeal mix into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the berry sauce. Make another 1/4 cup layer of yogurt on top of the berry sauce, and finish with another layer of berry sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle finely chopped pistachios over the top. Advance preparation: The assembled parfaits will hold in the refrigerator for a day. Sprinkle on the pistachios just before serving. Nutritional information per serving: 253 calories; 4 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 8 milligrams cholesterol; 44 grams carbohydrates; 5 grams dietary fiber; 39 milligrams sodium (does not include salt to taste); 13 grams protein

BLUEBERRY YOGURT PARFAIT

Steps:

• 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. 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. Make another 1/4 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. Advance preparation: The assembled parfaits will hold in the refrigerator for a day. Sprinkle on the pistachios just before serving.

CHILEAN FRESH BLUEBERRY AND ORANGE YOGURT BREAKFAST PARFAIT

Steps:

• Divide and layer ingredients into four glasses, starting with granola, blueberries then yogurt. Repeat. Garnish with fresh orange zest.

BLUEBERRY - LEMON PARFAIT

Steps:

• BLUEBERRY SYRUP: Place berries, sugar and lemon juice in a medium saucepot and cook over medium heat until blueberries burst. Using a hand blender, puree the blueberries. Pour into a plastic container and refrigerate, uncovered until cool. LEMON ZABAGLIONE: Using a hand whisk, combine the yolks and sugar in a bowl. Add in the sparkling wine, lemon juice and zest. Place the bowl over a double boiler and whisk until tripled in volume. Do not let the bowl touch the lightly simmering water below. Remove from the heat and cool the base of the bowl over an ice-bath, whisking occasionally. When cool, fold in whipped cream and set aside. ASSEMBLY: In tall parfait or wineglasses, alternate layers of Blueberry Syrup, Lemon Zabaglione and crumbled macaroons until full. The final layers should be a drizzle of Blueberry Syrup and a sprinkle of crumbled macaroons.

STRAWBERRY BLUEBERRY YOGURT PARFAIT

Steps:

• Make it any how you want. You may add more strawberries or blueberries how much you want. I will just present what I think is enough. Make sure fruits have been washed thoroughly.
• Slice strawberries into small pieces. (Set aside)
• Prepare 2 containers where you will want to put your yummy snack. Put 2 tsp. of strawberry syrup in each container.
• Add 4 tbsp of blueberries in each container. Add strawberries as well for each container.
• Put 1 1/2 cup vanilla yogurt in each container.
• Add 3 tbsp granola in each container. Stir and wait a couple minutes for granola to soften a bit. Enjoy!