By Martha Rose Shulman
- Total Time
- 20 minutes, plus 1 hour's refrigeration
- Rating
- 5(134)
- Notes
- Read community notes
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
- 2cups blueberries
- ¼cup sugar
- 1tablespoon freshly squeezed lime juice
- ½teaspoon balsamic vinegar
- 2cups drained low-fat yogurt or low-fat Greek style yogurt
- 1tablespoon shelled pistachios, finely chopped
For the Blueberry Yogurt Parfait
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
211 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 15 grams protein; 48 milligrams sodium
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
For the Blueberry Yogurt Parfait
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.
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.
Ratings
5
out of 5
134
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Private Notes
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Cooking Notes
Peter Kleinbard
I thought it would be improved with more berries. I used fa*ge 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 fa*ge and homemade yogurt. Both were good.
kathyb
This is a great use for grocery store blueberries. I cut the sugar in half and that brings out the blueberry flavor. It thickens as it cools. Also freezes successfully.
Erik
Good recipe but it would be even better if it was a little bit sweeter!!!
Tiger Lily
Doubled blueberry’s. Whipped 2c Greek yogurt with 1c whipping cream to which I added a pinch of salt, 1+ tsp vanilla, and 1 1/2 TB sugar.
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 fa*ge and homemade yogurt. Both were good.
Aimee
This is delicious, my only note is that it takes about 15 minutes to cook down, not 5-10 minutes
Aimee
Delicious with Greek yogurt. Takes 15 minutes to cook to the right consistency.
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.
Amy Kent
Are the pistachios salted or unsalted?
Jacqui
This was a delicious and simple dessert. I actually used blackberries and it was great. I would also add more berries. Used a honey flavored greek yogurt and it was very nice.
Peter Kleinbard
I thought it would be improved with more berries. I used fa*ge yogurt, and the recommended proportions, but found the yogurt too dominant in flavor. Would increase the berries by a third.
Pat Warshawsky
I have a sweet tooth so if I find the Greek or plain yogurt over powering I sweeten it up first with a low cal sweetener or no sugar vanilla syrup and cinnamon. Just sayin.
Jackie Tan
easy, pretty, and delicious.
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