Blueberry Pie Yogurt Parfait Recipe

Ingredients

• 1 cup fresh blueberries (more to top parfaits)
• 3 tablespoons sugar
• 3 tablespoons water
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 12 cinnamon cookies/graham crackers
• 2 5.3 ounce containers Forager Project Blueberry Yogurt

Prep

1. First, make the blueberry pie filling. Add the fresh blueberries, sugar, water, lemon juice, and cornstarch to a saucepan. Mix until the cornstarch has dissolved completely, then turn on the heat.
2. Cook the mixture on medium heat for about 5 minutes or until the filling thickens and the blueberries begin to burst. Then, set aside to cool.
3. While the blueberry pie filling is cooling, add the cinnamon cookies to a blender or food processor and blend until you have cookie crumbles. 
4. Then, assemble the parfaits. Add ¼ of the blueberry pie filling to the bottom of a small container to make one parfait. Then, layer with ½ of the Forager Project Blueberry Yogurt container and a few scoops of the cinnamon cookie crumbles. 
5. Repeat the layers once more and then top the parfait with additional fresh blueberries as desired. Dig in and enjoy!

Notes:

• Assembled parfaits are best enjoyed immediately and do not store well.
• Blueberry Pie filling can be prepped ahead of time and stored in a closed container in the fridge for 3-4 days.
• Frozen blueberries can be substituted for fresh blueberries in the pie filling.

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