Dried Blueberry Granola And Yogurt Parfait With Fresh Blueberry And Mango “Salad”
Chef Scott Samuel, Chef-Instructor Culinary Institute of America-Greystone
Blueberry Salad Ingredients
- Blueberries, fresh: 2 cups
- Mango, peeled and diced ¼”: 1 cup
- Honey: 2 Tbsp
- Lemon juice: 1 Tbsp
- Mint, minced: 1 Tbsp
- Vanilla extract: ½ tsp
- Kosher salt: ¼ tsp
Parfait Ingredients
- Greek-style yogurt: 8 cups
- Dried Blueberry Granola: 4 cups (recipe follows)
- Fleur de sel: for garnish
- Mint sprigs: for garnish
Instructions
- For the blueberry salad: Combine all the components and toss to combine
- Let stand for 15 minutes to meld the flavors
- Arrange 8 individual parfait cups or little glass bowls on the counter
- Spoon ½ cup of the yogurt into the bottom of each parfait cup and spoon ¼ cup of granola over the yogurt
- Top each with 2 tablespoons of the blueberry salad
- Repeat with yogurt, granola, and salad and garnish with mint and fleur de sel
- Serve chilled
Number of servings (yield): 8
Developed as an industry service by the Culinary Institute of America for the US Highbush Blueberry Council
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