The local grocery stores have had great sales on fresh blueberries for the past few weeks. Really, really good sales on deliciously perfect blueberries. Eating them fresh and by the handful is always an option, but sometimes it’s nice to come up with different ways to use them.
This yogurt parfait is incredibly simple, easy to make ahead of time for a quick weekday breakfast, and it’s delicious.
Blueberry & Almond Yogurt Parfait:
1 cup vanilla yogurt
½ cup washed blueberries, divided
1 Tbsp sliced almonds, toasted*
Spread 1/4 cup of the blueberries in the bottom of a bowl. Layer the yogurt on top. Top with remaining 1/4 cup blueberries. Sprinkle with almonds. Enjoy!
If you’re making this the night before, just don’t add the almonds so they don’t get soggy. Cover and refrigerate after the final layer of blueberries.
*To toast the almonds:
Preheat a small non-stick skillet over medium heat. Add almonds, stirring constantly, for 2 - 4 minutes, just until they barely begin to darken. It takes about two seconds for the almonds to go from not quite toasted to burnt to a crisp. You don’t want to step, or look, away from them.