Yogurt, Blueberries and Rosemary Parfait


For the Parfait

1 small sprig rosemary

3/4 cup prunes, chopped

1 cup frozen blueberries

1/3 cup apple juice

3 cups yogurt

2 tbsp honey

Zest of 1/2 lime

Juice of 1 lime

1 cup Italian almond biscotti, broken into pieces

For the Topping


2 tbsp pecans (optional)

For the Parfait

Reserve a few rosemary leaves; set aside.

In blender, mix chopped prunes, blueberries, remaining rosemary leaves and apple juice.

Stir together yogurt, honey, lime zest and lime juice.

Layer yogurt cream, blueberry puree and biscotti in dessert glasses.

For the Topping

Top each serving with prune half, reserved rosemary leaves and sesame seeds. Enjoy!
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