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Blueberry Apricot Yogurt Parfaits

Make these ahead of time and serve chilled. You can use different fruits for a twist. Try raspberry preserves and peaches, lemon curd and coconut or chocolate hazelnut spread and bananas.

Source: dinnertonight.tamu.edu

Course: Main Course

Yield: 4 parfaits



  • 13 cup apricot preserves
  • 2 cups blueberries (fresh)
  • 2 cups low-fat Greek Yogurt (plain or vanilla)
  • 12 cup low-fat granola
  • 2 tablespoons silvered almonds
  • 4 tsp agave nectar or honey ((optional))
  • 5 fresh apricots (sliced in half or dried, (optional))


  1. Place apricot preserves in a microwavable safe bowl. Heat for 15 seconds. Add blueberries and toss to coat
  2. Spoon 1/4 cup of yogurt into each glass, top each serving with 1/3 cup of blueberry mixture, and 1 1/2 Tablespoons granola. Repeat the layers. Top with granola and silvered almonds, dried apricots and 1 teaspoon of agave nectar or honey. Serve chilled.

Amount Per Serving (4)

  • Calories: 268
  • Protein: 14 g
  • Sugar: 32 g
  • Carbohydrate: 46 g
  • Fat: 5 g
  • Cholesterol: 5 mg
  • Sodium: 82 mg
  • Fiber: 3 g
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