Blueberry Yogurt Parfait


For the Topping

1 egg white

1 tablespoon honey

1 tablespoon maple syrup

¼ teaspoon salt

¼ teaspoon ground cardamom

½ cup pecans

½ cup uncooked quinoa

¼ cup pepitas

¼ cup sunflower seeds

2 tablespoons sesame seeds

For the Parfaits

2 cups frozen wild blueberries

1/2 teaspoon vanilla extract

2 cups plain Greek yogurt

Maple syrup for added sweetness

Preheat oven to 325, then line a baking pan with parchment paper.

In a bowl, whisk egg white, honey, maple syrup, salt and cardamom until blended.

Add choppped pecans, quinoa, pepitas, sunflower and sesame seeds, then stir well.

Spread onto the pan in one layer, like a large, thin granola bar.

Bake until browned all over, for 25 minutes.

Remove from oven and let cool for 20 minutes.

Break into 1 to 2 bite pieces.

Makes about 24 pieces.

Divide blueberries into four 8 Oz. jars or glasses.

Tope each with equal amounts of vanilla.

Microwave on high for 1 minute and 15 seconds (or warm gently in a pan on the stove).

Top blueberries with yogurt and add toppings, divided evenly. Enjoy!
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