Blueberry and Yogurt Parfait

• 12 ounces (approx. 2 1/2 cups) fresh blueberries
• 3 tablespoons agave syrup
• 1/4 cup water
• 1 tablespoon (1/2 medium lemon) fresh lemon juice
• 1 1/2 teaspoons cornstarch
• pinch cinnamon
• pinch allspice
• organic greek yogurt
• organic granola (I used this kind)

To make the blueberry compote:

1. Rinse and de-stem your blueberries.
2. In a medium saucepan, add the blueberries and the sweetener. I used agave syrup, but you can use honey, white sugar or brown sugar. Just add a tablespoon at a time until you achieve the level of sweetness YOU like. It will also depend on how sweet your blueberries are too. I ended up using 3 tablespoons of agave.
3. In a small bowl, whisk together 1/4 cup of water, 1 tablespoon of fresh lemon juice and 1 1/2 teaspoons of cornstarch, until the cornstarch is dissolved.
4. Over medium heat, begin to heat your berries stirring with a wooden spoon to dissolve the sweetener.
5. Add the cornstarch mixture stirring to coat the berries evenly, and add a pinch of cinnamon and allspice.
6. Keep stirring the berries gently until the juices are released and the mixture begins to thicken and the berries begin to burst. Keep tasting to see if the mixture is sweet enough. This is a good time to add more sweetener. This should take between 4-5 minutes.
7. Once you’ve achieved your desired sweetness and the mixture has thickened, remove from heat to an air proof container, and let cool to room temperature. You can use immediately, or store in the refrigerator for about 2 days.

Makes about 1 1/4 cups of blueberry compote

To make the parfait: Choose your container, then add the yogurt, a layer of granola, a layer of blueberry compote, then top with another layer of yogurt. Top the whole thing off with more blueberries and granola. How many servings you can make depends on the size of the dish you are using.