Recipe information
Yield
Makes 3 cups fruit compote
Ingredients
1
16-ounce bag frozen blueberries
1
/4–1/2 teaspoon ground ginger
2
ripe mangoes, peeled, pitted, chopped
Plain Greek-style yogurt or cooked oatmeal
Need to make a substitution?
Preparation
Step 1
Cook frozen blueberries and ginger in a large saucepan over medium-high heat until reduced and thickened, about 15 minutes; stir in mango. Using an immersion blender, purée mixture; let cool to room temperature.
Step 2
Assemble the parfait by layering fruit compote and yogurt (or cooked oatmeal), using about 1 Tbsp. fruit compote to each teaspoon yogurt. Refrigerate the remaining compote in an airtight container for up to 3 days, or freeze for up to 1 month.