Blueberry Yoghurt Parfait


  • 4 cups blueberries
  • 1/2 cup sugar
  • 2 tablespoon freshly squeezed lime juice
  • 1 teaspoon balsamic vinegar
  • 4 cups drained low-fat yoghurt or low-fat Greek-style yoghurt


  • Combine the blueberries, lime juice, sugar and balsamic vinegar in a saucepan, and bring to a boil.
  • Cook for 5-10 minutes until the liquid is reduced, and the blueberries have cooked down to a jam-like consistency.
  • Let it cool. You should have about 2 cups of a thick jam-like sauce.
  • Spoon 1/4 cup thick yoghurt into the bottom of tumblers or parfait glasses.
  • Top with a couple of tablespoons of the blueberry sauce. Make another 1/4 cup layer of yoghurt on top of the blueberry sauce, and finish with another 2 tablespoon-layer of blueberry sauce. Cover tightly and chill for at least 1 hour or so.
  • Top with more blueberries just before serving.