Chef doB Black and Blue Parfaits


Blueberry Trio


Yogurt and I have always had a complicated relationship.  Nothing to do with lactose intolerance, and everything to do with parental intolerance.  One summer in high school, my father forced me to turn off All My Children and turn up with paycheck.  Reluctantly, I landed a gig at the neighborhood “I Can’t Believe It’s Yogurt.”  Day in and day out, I suffered through oh-so-clever customers who after tasting a sample said to me with a grin, “No way!  This is yogurt?  I can’t believe it’s yogurt.”  Hilarious.  As if they were giving Jerry Seinfeld a run for his money.

As an adult, I’ve been able to shake off my run-in with disturbia, and again embrace frozen treats, like this doB Black and Blue Parfait.  The recipe mixes in healthy fruit options like blueberries and blackberries.  Both of them pack a wallop of an antioxidant punch, containing ellagic acid that’s been shown to protect the skin from ultraviolet damage.  Even better, they are loaded with Vitamin C that can help boost the immune system, and may lower the risk of developing heart disease and some types of cancer.

If, like me, you still have some yogurt issues, then try substituting with an option from The Soft Serve Fruit Co.  With home delivery and locations on the Upper East Side and Union Square, the company serves up treats made with natural fruit, filtered water and organic cane sugar—everything free of dairy, gluten, fat, sodium and cholesterol.  One taste and you’ll definitely know it’s not yogurt—it’s better.  www.softservefruitco.com.

Chef doB Black and Blue Parfaits

By: Tom Hunt, Chef doB

doB Black & Blue Parfaits


12 oz. blackberries (fresh or frozen)

10 oz. fresh blueberries

1 cup agave nectar

2 tbsp orange juice (frozen concentrate non pulp)

1 tsp ground cinnamon

1 qt. frozen vanilla yogurt

1 ½ cups water

2 tbsp corn starch



Place the blackberries in a medium size sauce pan with ½ cup of water over medium heat. Stir berries with a whisk breaking them down to form a puree bring to a simmer.  Mix the corn  starch with 1 cup water until all the starch is totally dissolved.  Turn the heat up to medium high on the berries and whisk in the water and starch mixture. Stir until bubbly and thickens. Remove from heat and let chill. Once chilled fold in the blueberries (leave them whole).

Take ½ qt. of the frozen yogurt and stir until soft. Blend in the orange juice and the cinnamon and return to the freezer and let harden.

In a parfait glass add your berry mixture (about 2 inches high) then top with the orange yogurt with another layer of berries, then top with the vanilla yogurt. Repeat the process until you get to the top of the glass. The vanilla yogurt should end up on the top. You can garnish with blueberries and a sprig of mint leaf.

For little kick, you can add to the berry puree ½ cup of Blueberry Brandy instead of the ½ cup of water.


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