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Blueberry Breakfast Parfait

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Recipe prepared by Stefanie Pagainini from the Paganini School of Cooking in Chesterland

Driscoll’s Blueberry Breakfast Parfaits (makes 4 servings):
2 dry pints Driscoll’s Blueberries, rinsed
3 tablespoons sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
4 (1/2 ounce) slices angel food cake, toasted
3 tablespoons blueberry preserves
1 1/2 cups fat free Greek-style yogurt
3 tablespoons honey
1/4 cup sliced almonds, toasted

1. Set aside 1/3 cup blueberries for garnish. Combine the remaining blueberries, sugar, zest, and vanilla extract in a zip-top plastic bag. Press out air before sealing then press with hands to crush.

2. Spread 1 side of each slice angel food cake with preserves. Cut into cubes and place in the bottom of 4 parfait or other tall glasses.

3. Whisk together the yogurt and honey in a medium bowl. Spoon 2 tablespoons of the mixture over the cake cubes. Top each with 2 heaping tablespoons of the blueberry mixture. Spoon in the remaining yogurt mixture then top with remaining blueberry mixture. Sprinkle each with 1 tablespoon sliced almonds and the reserved whole blueberries. Serve immediately.

*Tip: These can be made ahead. Just cover with plastic wrap and refrigerate up to 4 hours. For best results, sprinkle with almond slices just before serving.