Blueberry Yogurt Parfait

By Martha Rose Shulman

Published January 25, 2010

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes, plus 1 hour's refrigeration
Rating
5(166)
Comments
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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

  • 2 cups blueberries

  • ¼ cup sugar

  • 1 tablespoon freshly squeezed lime juice

  • ½ teaspoon balsamic vinegar

  • 2 cups drained low-fat yogurt or low-fat Greek style yogurt

  • 1 tablespoon shelled pistachios, finely chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

30 grams carbs; 7 milligrams cholesterol; 211 calories; 2 grams saturated fat; 4 grams fat; 2 grams fiber; 48 milligrams sodium; 15 grams protein; 26 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

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Ratings

5 out of 5
166 user ratings
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Comments

Peter Kleinbard

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.

Stina

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.

Art K

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.

Debra

This was perfect for our weekend brunch. I prepared the night before and topped with a crunchy granola just before setting them on the buffet. Rave reviews! I regularly make the jam now, store it in the fridge, and have a quick, easy breakfast throughout the week.

jen

I topped with granola & toasted sliced almonds. Delish!

chantale

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.

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