Recipe: Blueberry Breakfast Parfait

In case you didn't know yet, September is National Breakfast Month and I am featuring some tasty breakfast recipes in honor of it.  This week's recipe is a blueberry parfait.  I made these yesterday for a morning Bible study with some girl friends and they were a huge hit!  I used some small mismatched wine glasses that I got from a thrift store for $.50 each. This picture is not of the ones I made, because I forgot to take pictures until we were starting the study. It just didn't exactly seem appropriate to stop everything so I could take a picture for my bloggy...but you get the idea. Mine looked equally delish, promise. I plan to do this again with different parfait recipes and will share.  I'm thinking Oreos or peanut butter and chocolate...you know, something a little healthier than blueberries.

Blueberry Breakfast Parfait

 2 pkg. Driscoll's Blueberries
1/2 cup sugar divided
1/2 tsp. vanilla extract
1/4 cup blueberry preserves
4 slice pound cake, about half of a 10-11 ounce purchased loaf
1/2 cup heavy whipping cream
1 cup mascarpone cheese
1 tsp. almond extract
1/4 cup sliced almonds, toasted

 Set aside 1/3 cup blueberries for garnish. Combine remaining blueberries, ¼ cup sugar and vanilla in a zip-top plastic bag. Press with hands to crush berries; let stand 10 minutes.

Spread blueberry preserves on one side of cake slices. Cut cake into cubes and place in four parfait or other tall glasses. Whip cream to soft peaks with a wire whisk or electric mixer.

In another bowl, beat mascarpone, remaining 1/4 cup sugar and almond extract until light. Gently fold whipped cream into mascarpone.

Spoon 2 tablespoons mascarpone mixture over cake cubes in each glass. Smooth surface of cream. Top each with 2 tablespoons crushed blueberries. Repeat layers.

Garnish with sliced almonds and reserved blueberries. Can be made up to 1 hour ahead and refrigerated.


Check out last week's Mixed Berry Smoothie recipe in case you missed it!

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