Blueberry Yogurt Parfait
- 2 cups blueberries
- 1/4 cup sugar
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon balsamic vinegar
- 2 cups drained low-fat yogurt or low-fat Greek style yogurt
- 1 tablespoon shelled pistachios, finely chopped
- 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. Spoon 1/4 cup thick yogurt into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the blueberry sauce. Make another 1/4 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.
- Yield: Serves four.
blueberries, sugar, freshly squeezed lime juice, balsamic vinegar, yogurt, pistachios
Taken from www.epicurious.com/recipes/member/views/blueberry-yogurt-parfait-50070188 (may not work)