Greek Yogurt Trifle Parfait

Greek Yogurt Trifle Parfait


– 8 oz Chobani plain Greek yogurt
– 1/2 cup blueberries
– 3 Tbl water
– 1 Tbl honey
– .75 oz sliced almonds


1) In a small saucepan, cook down blueberries and water stirring constantly about 5-7 minutes on med/low heat until it creates a sauce. Cool.
2) Place sliced almonds on a baking sheet and place in preheated 350 degrees oven until lightly toasted. It will happen quickly so keep a close eye! Cool.
3) Place 1/2 of the yogurt in a small glass, cup, or bowl. Scoop ½ the blueberry mixture on top. Add 1/2 the almonds and drizzle with half the honey. Repeat.

Notes: This can be eaten with low-fat granola that adheres to the carbohydrate criteria. You will layer this in with the nuts and blueberry mixture.

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