Blueberry Yogurt Parfait 

Servings

2–3 glasses

Ingredients

Blueberry Compote

• 1½ cups blueberries (fresh or frozen)

• 2–3 tbsp sugar or honey (adjust to taste)

• 1 tsp lemon juice

• 1 tsp cornstarch + 1 tbsp water (optional, for thicker sauce)

Creamy Base

• 1½ cups Greek yogurt (plain or vanilla)

• ½ cup heavy cream (cold)

• 2 tbsp powdered sugar or honey

• ½ tsp vanilla extract

Toppings (Optional but Recommended)

• Fresh blueberries

• Blackberry or raspberry (for garnish)

• Blueberry syrup or honey

• Crushed cookies or granola (for texture)

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Instructions

1. Make the Blueberry Compote

1. Add blueberries, sugar (or honey), and lemon juice to a small saucepan.

2. Cook over medium heat for 6–8 minutes, stirring occasionally, until berries burst and release juice.

3. For a thicker sauce, stir in the cornstarch slurry and cook 30–60 seconds more.

4. Remove from heat and let cool completely. The sauce will thicken further as it cools.

2. Prepare the Creamy Yogurt Layer

1. In a cold bowl, whip the heavy cream with powdered sugar until soft peaks form.

2. In another bowl, mix Greek yogurt with vanilla extract.

3. Gently fold the whipped cream into the yogurt until smooth and airy. Do not overmix.

3. Assemble the Parfait

1. Spoon a layer of blueberry compote into the bottom of each glass.

2. Add a thick layer of the yogurt cream.

3. Repeat layers until the glass is full.

4. Finish with blueberry sauce, fresh berries, and a drizzle of syrup or honey on top.

4. Chill & Serve

• Chill in the refrigerator for at least 30 minutes before serving for best texture and flavor.

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Tips

• For a more “ice-cream” vibe, freeze the yogurt mixture for 45–60 minutes, stirring once halfway.

• Swap yogurt for mascarpone or cream cheese for a richer dessert.

• Add lemon zest to the cream layer for extra freshness.