BLUEBERRY YOGURT + FRUIT PARFAIT

I've made this confession before — I usually don’t eat breakfast. Gasp! I know, but I am getting better at creating time in the morning to have a plate or bowl of something of substance.

Today I’m definitely feeling bright and light and I wanted a breakfast to reflect that. My body is still adjusting to the heat and humidity. It’s the beginning of June and most days have been 80 degrees before noon.

There is something about this southern sun that makes me want to take a bite out of a juicy piece of fruit... Heck — I want a bowl full of it! This parfait bowl is not only refreshing, but light and full of nutrients and healthy fats to give you fuel to start the day.

blueberry yogurt + fruit parfait


INGREDIENTS

1/2 cup blueberries
1 cup Greek yogurt
1 apple, thinly sliced
1 banana, sliced
1 kiwi, skin removed and sliced
1/2 cup cashew coconut granola (recipe here)
1 tablespoon honey
1/2 lemon, juiced
pinch of salt

METHOD

In a saucepan, combine the blueberries, honey, lemon juice, and pinch of salt.

Let it simmer on medium low heat. Stir every 5 minutes until it begins to slightly bubble. When the sauce begins to thicken, remove from stove to cool.

Place serving bowls to the freezer.

When the blueberry sauce is room temperature, mix in yogurt until everything is blended and uniform in color.

Add yogurt to the cold serving bowls, then arrange fruit to your liking. Top with granola, a drizzle of honey, or chia seeds — whatever you’d like!

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