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

1. For the blueberry salad: Combine all the components and toss to combine
2. Let stand for 15 minutes to meld the flavors
3. Arrange 8 individual parfait cups or little glass bowls on the counter
4. Spoon ½ cup of the yogurt into the bottom of each parfait cup and spoon ¼ cup of granola over the yogurt
5. Top each with 2 tablespoons of the blueberry salad
6. Repeat with yogurt, granola, and salad and garnish with mint and fleur de sel
7. Serve chilled

Number of servings (yield): 8

Developed as an industry service by the Culinary Institute of America for the US Highbush Blueberry Council

Read more: