Blueberry Fruit at the Bottom Parfaits

4 cups Fage Total 2 percent Plain Greek yogurt (35.3 ounce container)

1/3 - ½ cup orange flavor honey *(see baker's hint below)

1 pint fresh or frozen blueberries (2 cups)

½ cup water

¼ cup, plus 1½ tablespoons sugar

1 tablespoon cornstarch

1/8 teaspoon salt

1 teaspoon lemon juice

1½ cups Milk and Honey Cafe Blend Granola or your favorite granola blend

Fresh mint and blueberries for garnish

Set aside 8 dessert glasses.

In medium bowl, stir Greek yogurt and honey until well blended. Cover and refrigerate.

In medium saucepan, mix blueberries and water. In small bowl, whisk sugar, cornstarch and salt. Add to berries in pan, stir to dissolve and cook over medium heat, stirring consistently until mixture begins to boil. Reduce heat to simmer and cook 1½ minutes, stirring gently. Take off heat, stir in lemon juice and cool at room temperature for 1 hour, gently pressing berries into sauce.

Chill blueberry sauce 2 hours or overnight before service.

To assemble parfaits: Divide blueberry sauce equally into bottoms of 8 dessert glasses. Carefully spoon ½ cup yogurt mixture on top of berry sauce. If serving longer than 2 hours ahead, cover with plastic wrap and chill. Before service, sprinkle with Granola, covering all the yogurt. Garnish with mint and fresh berries.

Baker's hint: Do not over sweeten the yogurt base, as the berry sauce and granola bring sweetness to the dessert. Other honey flavor substitutions work well, too.

Makes 8 servings

Nutritional values per serving with granola: 245 calories, 7 g fat (2 g saturated fat), 9 g protein, 39 g carbohydrates, 3 g fiber, 5 mg cholesterol, 58 mg sodium.

Annie Overboe