Blueberry and Pineapple Parfait

servings of blueberry and pineapple parfait

Serves: 8

 Fruits and Vegetables: ½ cup per serving


1 (20oz) can pineapple chunks, packed in 100% juice, drained

1 (6oz) container lemon yogurt, non-fat or low-fat

1 pint fresh blueberries (2 cups)

½ cup granola, low-fat

Cinnamon to sprinkle on top, (optional)


  1. Rinse blueberries in cold water and remove stems.
  2. Mix together drained pineapple chunks and yogurt.
  3. Assemble parfait in eight glasses. First add a layer of the pineapple-yogurt mixture followed by a layer of blueberries and then a layer of granola.
  4. Repeat layering until all ingredients are used.
  5. Sprinkle top with cinnamon, if desired.
  6. Chill in refrigerator for 5 to 10 minutes before serving.
  7. For best taste, serve soon after preparing.


  • Try with other fresh berries in season, such as strawberries or raspberries.
  • Use defrosted (with liquid drained) frozen berries when fresh is not available.

Nutrition Facts

Serving size (using low-fat lemon yogurt): ½ cup; Calories: 90; Carbohydrates: 22 g; Fiber: 2 g; Fat: 1 g; Saturated Fat: 0 g; Sodium: 30 mg


Adapted from the Produce for Better Healthy Foundation (PBH)

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see