RECIPE: Blueberry and Yogurt Breakfast Parfaits



These breakfast parfaits are so good and satisfying you can eat them for dessert. Make these ahead and have breakfast ready for family or company. To make regular whole milk yogurt into the thicker-style Greek yogurt, simply take your favorite local farm yogurt and strain it in a coffee filter or a strainer lined with a few paper towels over a bowl to catch the liquid until you have the desired thickness. Serves 6


Blueberry Sauce

4 cups frozen or fresh blueberries

1 tablespoon cornstarch

1/3 cup maple syrup

1/4 teaspoon cinnamon

For Parfaits

2 quarts whole milk plain yogurt

1 pint fresh blueberries

1 pint fresh organic raspberries


  1. To make the sauce, combine blueberries, cornstarch, maple syrup, and cinnamon in a small saucepan and bring to a boil. Reduce heat to low and simmer for 5 minutes until thickened. Let cool.
  2. To thicken the yogurt, place coffee filters or paper towels in a strainer used to drain pasta. Mix yogurt and add to the strainer. Put over a bowl to catch liquid that drains out and place in the refrigerator for an hour or so until you have made your own thickened “Greek” yogurt.
  3. To make the parfaits, spoon the sauce into 6 parfait or other glasses. Add a layer of yogurt, fresh blueberries and raspberries, and then more yogurt. Top with the rest of the fresh fruit. Refrigerate until ready to serve.
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Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.

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