blueberry and pine nut parfait

July 30, 2008


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Now that blueberries are fully in season, my mornings are better than ever. I know it’s a small dish, but I think my summer breakfast is worth sharing, especially since it doubles nicely as a snack or dessert.

1 c Greek or organic plain yogurt

1/4 c blueberries

1tbsp local honey

1/4 cup pine nuts and 1/4 c granola plus 1 pinch for topping

I place 1/4 c granola at the bottom of a shallow dish then top with yogurt, drizzled with honey. I then place blueberries and pine nuts on top, with a sprinkling of granola. To make this more dessert-y omit granola and add a bit more honey. You can also use ricotta cheese in lieu of yogurt. It has a thicker texture and does well with a bit of lemon zest.

When blueberries are not in season, dried fruit is a great substitute as is sliced melon or red grapes. I know it sounds strange, but grapes and yogurt are a great combination.

If you’re having people over on a weekend, put out individual plates of ingredients like fresh berries, granola, cereal, various nuts and dried fruit and let them arrange breakfast to their liking. It’s a lot simpler than pancakes.

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