Ingredients
- 2 cups plain Greek yogurt, full-fat or low-fat
- 2 tablespoons collagen powder, unflavored and optional
- 1 cup fresh or frozen blueberries
- 2 tablespoons water
- 1 tablespoon pure maple syrup
- 1 teaspoon lemon juice
- 1/4 teaspoon blue spirulina powder or 2 drops natural blue food coloring
- 1/2 cup granola, divided between the glasses
- 2 tablespoons shredded unsweetened coconut, optional
- 2 tablespoons sliced almonds, optional
- 2 clear serving glasses, 10 to 12 fluid ounces each
- 1 small saucepan, 1 to 2 quart size
- 1 small mixing bowl, 2 cup size
- 1 medium mixing bowl, 4 cup size
- 1 wooden spoon or silicone spatula, 10 to 12 inches long
- 1 tablespoon measuring spoon
- 1 teaspoon measuring spoon
- 1 fine mesh strainer, 5 to 6 inches wide, optional
- 1 small ladle or serving spoon, optional
- 1 refrigerator-safe tray or plate, large enough for both glasses
- 1 kitchen towel or washable cloth, to catch drips
- 1 pair food-safe kitchen gloves, optional for handling frozen berries
Instructions
- Cover the table with a washable kitchen towel or a tray to catch berry drips.
- Set out the two serving glasses, the bowls, and the measured ingredients.
- If using frozen blueberries, let them sit for about 10 minutes to soften slightly.
- Place the blueberries, water, maple syrup, and lemon juice in the small saucepan. Warm them over low heat for 5 to 7 minutes, stirring often, until the berries soften and release their juice.
- Remove the saucepan from the heat and mash the berries gently with the wooden spoon. Let it cool for 10 minutes.
- Stir 1 cup of Greek yogurt with the collagen powder in the medium bowl, mixing slowly for about 1 minute.
- Spoon 1/2 cup of the yogurt mixture into the small mixing bowl. Add blue spirulina or natural blue food coloring, then stir until the color looks even.
- Fold the cooled blueberry mixture into the remaining white yogurt using a gentle folding motion.
- Place 2 tablespoons of granola into the bottom of each glass. Add 1/4 cup of the blueberry yogurt to each glass, then add 2 tablespoons of the blue yogurt.
- Repeat the pattern once in each glass with 1/4 cup blueberry yogurt and 2 tablespoons blue yogurt, finishing with the remaining yogurt.
- Top each parfait with 1 tablespoon shredded coconut and 1 tablespoon sliced almonds if using.
- Place both glasses on the refrigerator-safe tray and chill for 30 minutes to 2 hours.
- Wipe the rims with the clean kitchen towel, then serve cold.
Notes
You can substitute honey for maple syrup, use raspberries instead of blueberries, or leave out the collagen powder. If granola texture matters, store it separately and add just before eating.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
