Yogurt parfait with blueberries and peanut butter Recipe
Parfait in American cafés is a layered dessert-breakfast in a glass: yogurt, fruit and something crunchy. In this version, blueberries are combined with peanut butter, giving a flavor a bit like a PB&J sandwich, just in a lighter, spoonable form. It’s a convenient option for a workday breakfast or a sweet snack after lunch.
United States
Difficulty: Easy
🌅
Breakfast
🍿
Snack
🍰
Dessert
🌿
Mild
Sweet
Creamy
Fresh
Nutty
Crunchy
Prep Time
10 min
Total Time
10 min
Servings
2
Ingredients
- thick plain yogurt - 300 g
- fresh or frozen blueberries - 120 g
- granola or crunchy cereal flakes - 60 g
- smooth peanut butter - 2 tablespoons
- honey - 1.5 tablespoons
- vanilla extract - 0.5 teaspoons
Main Ingredient:
yogurt
Preparation
- In a small bowl, mix the yogurt with the honey and vanilla extract until smooth and lightly sweet. Taste and add more honey if needed.
- Gently warm the peanut butter in a small saucepan or in the microwave for a few seconds so it becomes more pourable and easier to spread.
- Prepare two glasses or jars. Sprinkle 1–2 tablespoons of granola on the bottom of each, then add a few spoonfuls of yogurt on top.
- Add a layer of blueberries, then a thin layer of peanut butter (you can gently spread it with a teaspoon).
- Repeat the layers: granola, yogurt, blueberries, peanut butter, until you use up all the ingredients. Leave some blueberries and a little granola on top for decoration.
- Serve immediately if you want to keep the granola crunchy, or refrigerate for 15–20 minutes if you prefer the layers to meld together a bit.
Storage
In fridge:
1 days
Freezing:
No
Store assembled parfaits (without granola) in the fridge for up to 1 day. Add the crunchy topping just before serving so it doesn’t soften.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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