Fresh Blueberry & Honey Yogurt Parfaits

A light, layered dessert that highlights the juicy burst of fresh blueberries, sweetened naturally with honey and layered with creamy yogurt and a crunchy oat topping.

🌱 From the Field

Our blueberries are hand-picked at peak ripeness — sun-sweetened, antioxidant-rich, and perfect for snacking or creating summer desserts like this one. No cooking needed, just farm-fresh flavor in every spoonful.

🧺 Ingredients (makes 4 small parfaits)

  • 2 cups fresh blueberries

  • 2 cups plain fat-free yogurt (Greek or regular)

  • 2–3 tablespoons honey or maple syrup (adjust to taste)

  • 1 teaspoon vanilla extract (optional)

  • 1 cup granola or toasted oats

  • Optional: lemon zest or mint leaves for garnish

🌀 Instructions

  1. Sweeten the yogurt: In a bowl, mix yogurt with honey and vanilla (if using). Taste and adjust sweetness as you like.

  2. Layer the parfaits: In small glasses or jars, spoon a layer of yogurt, then a layer of blueberries, then a sprinkle of granola. Repeat the layers until you reach the top.

  3. Finish: Top with a few extra blueberries, a drizzle of honey, and optional lemon zest or mint.

  4. Serve immediately for crunch, or let chill for 30 minutes if you prefer a softer texture.

🌾 Farmer’s Tip:

Blueberries freeze beautifully — spread them on a tray to freeze individually, then store in a container to enjoy parfaits year-round.

🍽️ Serving Ideas:

  • Serve for breakfast, brunch, or dessert.

  • Use in mini jars for picnic treats or market snack samples.

  • Add chia seeds or ground flax to the yogurt for extra fiber and omega-3s.

Comments

Post a Comment

Popular posts from this blog

  Juan’s Grandma’s Mexican Salsa A family favorite passed down through generations — this salsa blends fresh jalapeños, ripe tomatoes, and onions into a vibrant, flavorful staple that’s perfect for any table. 🌱 From the Field Made with sun-ripened Roma tomatoes, fiery jalapeños, and crisp onions, this salsa is a true celebration of fresh ingredients. Simple, authentic, and packed with love — just the way Grandma made it. 🧺 Ingredients (makes about 3 cups) 6 ripe Roma tomatoes 2–3 fresh jalapeños (adjust to taste) 1 medium Wild Flight Farm onion , quartered 2 cloves Wild Flight Farm garlic , unpeeled ½ cup fresh cilantro , chopped Juice of 1 lime Salt to taste 🔥 Instructions Roast the vegetables : Place tomatoes, jalapeños, onion, and garlic on a baking sheet. Broil or roast at 450°F (230°C) for 10–15 minutes, turning once, until lightly charred. Peel garlic : Remove skins from garlic cloves once cool. Blend : In a blender or food proces...
Read more
  Classic Cabbage Rolls with Farm-Fresh Cabbage Tender cabbage leaves wrapped around a hearty, savory filling of rice, vegetables, and ground meat, then baked in a rich tomato sauce. A true comfort food that brings warmth to the fall season. 🌱 From the Field Our winter cabbages are crisp, sweet, and full of flavor — perfect for traditional cabbage rolls. This recipe highlights how versatile cabbage can be, transforming it from humble field produce into a family-favorite meal that tastes like home. 🧺 Ingredients (makes about 12 rolls) For the rolls: 1 large Wild Flight Farm cabbage 1 lb ground beef, pork, or turkey (or lentils for a vegetarian option) 1 cup cooked rice 1 small onion , finely chopped 2 cloves Wild Flight garlic , minced 1 carrot, grated Salt and pepper to taste For the sauce: 1 can (14 oz) crushed tomatoes or tomato sauce 1 tablespoon tomato paste 1 teaspoon paprika 1 teaspoon dried herbs (thyme or oregano) ½ teaspoon ...
Read more
Farm-Fresh Coleslaw with Carrots & Cabbage A crisp, colorful, and tangy slaw featuring freshly harvested cabbage and sweet carrots — a perfect side for summer BBQs, picnics, or everyday meals. 🌱 From the Field Our green cabbage and imperfect carrots are crunchy, vibrant, and packed with nutrition. This refreshing slaw makes the most of their natural sweetness and bite, with a creamy dressing to bring it all together. 🧺 Ingredients (serves 6–8) 1 medium Wild Flight Farm green cabbage (about 6 cups shredded) 3 Wild Flight Farm carrots, grated 1 small red onion, thinly sliced (optional) ¾ cup mayonnaise (or Greek yogurt for a lighter version) 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon honey or maple syrup Salt and freshly ground pepper to taste 🔥 Instructions Shred the cabbage finely and place in a large mixing bowl. Grate the carrots and add them to the bowl along with the onion. In a small bowl, whisk toge...
Read more