Greek Yogurt Parfait with Blueberries and Granola

Blueberry sauce

1 pint (2 cups) fresh or frozen blueberries

1 cup orange juice

1 tablespoon honey

1 tablespoon cornstarch

Granola

1½ cups old-fashioned oats

1 cup chopped walnuts

1 cup chopped or sliced almonds

1 cup unsweetened coconut flakes

¼ cup coconut oil

¼ cup honey

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

4 cups low-fat Greek yogurt

Heat oven to 325 degrees. Set aside large rimmed baking sheet.

For the blueberry sauce: In medium saucepan whisk orange juice and honey until combined. Add cornstarch and whisk until blended. Add blueberries and cook over medium heat until sauce comes to a boil, stirring often. Reduce heat and simmer 2 minutes until some of the berries pop and the sauce thickens and darkens in color. Cool in pan. Cover and refrigerate until assembling parfaits. Sauce keeps seven days refrigerated.

For the granola: In a large mixing bowl stir oats, nuts and coconut.

In small saucepan whisk oil, honey, cinnamon and vanilla; cook over medium heat just until warm and fragrant (or cook in microwave). Whisk well. Pour liquid over granola mix and stir well to coat. Spoon onto baking sheet, spreading evenly.

Bake 20-25 minutes, stirring every 5 minutes, until granola is golden brown. Watch carefully so it does not burn. Turn granola onto another pan or parchment paper to cool. Store granola tightly covered up to 2 to 3 weeks.

To assemble: Spoon 2 tablespoons blueberry sauce in bottom of a tall dessert glass. Top with 1/3 cup yogurt then sprinkle with granola. Repeat for a second layer, ending with granola. Garnish with orange slice, if desired.

Serves six.

Baker’s hint: Pecans can be substituted for the almonds or walnuts. For variety, use ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg and ¼ teaspoon ground allspice in the granola.

Nutrition values per serving: 255 calories; 11 g fat (5 g saturated), 25 g carbohydrates, 2 g fiber, 18 g protein, 10 mg cholesterol, 60 mg sodium.