Blueberry Almond Parfaits
I’m betting a lot of you had your fill of rich foods this Holiday Season, and are probably looking for lighter recipes at the moment. Let me oblige. Our recipe this week is simple, easy, and light. I know this may be hard for you to believe, but after a lot of pomp, circumstance, and Holiday food ceremony, I actually get a little tired of eating.
A lot of you, including me, are back to work. This recipe is designed to make a work-week’s worth of breakfast parfaits. Make them on Sunday night, and you’ll have breakfast for a whole week! I used our handy kitchen scale to measure out the ounces. This recipe is a variation on another parfait recipe of ours, which you can check out here: Make-Ahead Parfaits.
Makes Five Servings:
5 cups non fat Greek Yogurt
15 ozs frozen or fresh blue berries (3 oz in each bag)
5 oz chopped almonds
1.5 oz dark chocolate, chopped
5 Plastic glasses
1. Add one cup of yogurt to each glass. Place a small square of saran wrap over the yogurt cups and set aside.
2. Weigh out 3 ozs of blueberries and add to a plastic bag, 5 bags in total.
3. Chop 5 oz of almonds, and add to one plastic bag.
4. Chop the dark chocolate, and mix with the almonds.
Take the separate ingredients with you and assemble at work. Assembling the parfaits right before you eat them will insure that nothing gets too soggy or too watery.
I hope you enjoy these quick and easy make-ahead parfaits. The cost is $2.15 per serving. 347 calories, 38.6g carbohydrates, 16.3 g protein, 16.8g fat.
Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.
8 thoughts on “Blueberry Almond Parfaits”
Almonds and dark chocolate are my fave combo! A little addicted to Trader Joe’s version which has sea salt sprinkled on top. These look great – power breakfast packed with protein, fiber, and most importantly, flavor!
Thanks Julia! 🙂
Yummy, I will try this one!
Oh this looks delicious!! I ‘m going to try it but with vanilla coconut milk yogurt or soy yogurt. Thanks for the recipe!
That’s a great idea, Grace! Thanks for sharing. 🙂