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Active Time
20 min
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Total Time
20 min
With its ample doses of maple syrup, cream, and the freshest berries, this easy, elegant treat will knock apple pie off its pedestal. True to the spirit of Yankee thrift, any leftover berry mixture can be put to good use at tomorrow's breakfast table, as a topping for pancakes.
Ingredients
Makes 6 servings
Step 1
Cook 2 1/4 cups (3/4 pound) blueberries with 1/2 cup maple syrup in a 2-quart heavy saucepan over medium heat, stirring occasionally, until blueberries have burst, 3 to 8 minutes. Cool in an ice bath, stirring occasionally.
Step 2
While blueberry mixture cools, beat cream with remaining 1/4 cup maple syrup in a bowl using an electric mixer until it just holds stiff peaks.
Step 3
Stir lemon juice and remaining 1 1/4 cups blueberries into cooled blueberry-maple mixture.
Step 4
Spoon about 2 tablespoons blueberry mixture into each of 6 glasses and top with half of crumbled cookies and half of whipped cream. Repeat layering of remaining blueberry mixture, crumbled cookies, and whipped cream.
Step 5
Serve parfaits immediately.
Blueberry-maple mixture, without lemon juice, can be cooked 3 days ahead and chilled. Bring to room temperature, then add lemon juice and blueberries before assembling parfaits.
Leave a Review
Reviews (17)
Back to TopMade this today with freshly picked blueberries, it was a bit too sweet for me. The maple syrup added a nice touch but next time I would put a total of 1/2 cup of maple syrup instead and I will try it with some vanilla ice cream instead of just cream.
hungrykitkat
Montreal, PQ
8/13/2014
This went over beautifully. I did make some changes that I'll do again next time: I used home-made blueberry jelly instead of making the maple/blueberry mixture and I made an maple-oat crumble instead of ginger snaps. I'll definitely be using this recipe again, it's great.
jaimeboswell
Vermont
8/11/2013
Rave reviews at 4th July potluck. Modified recipe for 12 smaller servings since didn't have enough blueberries to double it. Used 4oz cream and 6 oz honey-flavored Greek yogurt, added 1/4c chopped candied ginger to the cooked blueberries, used single layer blueberry sauce topped with the cream, topped with fresh raspberries. Stuck a Pepperidge farm ginger bear in top of each when serving instead of crumbled cookies that would get mushy.
mawrter
Maryland
7/5/2013
simple, fast, easy and seemingly light. My friend who normally hates dessert lapped it up!
Anonymous
8/26/2012
simple and easy! but next time I will use less maple syrup and add lemon peel. Will make it again... I really liked it... I served it in martini glasses... Impressive!
Anonymous
5/29/2011
Spectacular! And so easy! My two favorite things. Will try to the Greek yogurt idea next time... if you can save a few calories, why not?
Anonymous
Cleveland, OH
5/22/2011
This was delicious. I subbed blackberries and raspberries for the blueberries because that is what I had on hand and, instead of adding more maple syrup to the whipped cream, added a bit of Chambord. Yummy and light. I was hoping there would be leftovers to top waffles for breakfast the next morning, but nobody left a bite!
dungaree
Los Angeles
3/16/2011
I made this without any alterations and I thought it was delicious and sinful. I love the idea of using greek yogurt and adding candied ginger and lemon zest. Great ideas! I should always read the reviews, the tips are right on.
Anonymous
Los Angeles, CA
10/30/2010
Fabulous! Used small, fresh blueberries from New Hampshire.
nastuska
8/4/2010
Excellent. Next time I may add some grated lemon peel to the blueberries.
mopsyw
Seattle
7/25/2010
Wonderful, simple dessert. I mixed half Greek yogurt, half whipped cream. I also used frozen wild blueberries for the cooked portion of the blueberries. I added some candied ginger on top, along with the ginger snaps. Garnish with a mint sprig and you have an easy, refreshing summer dessert.
slm214
Phoenix, AZ
5/31/2010
Outstanding. Guests who usually don't like dessert because it's too sweet loved this. Great balance of flavor and texture.
margherita
New York
5/10/2010
Very good and simple recipe. Will be making it again. Next time I think I will let the blueberry mixture chill in the fridge before serving.
jmuame03
Cincinnati Ohio
7/27/2009
Delicious sauce, and in an effort to make it a healthier dessert, I used fat free Greek yogurt instead of whipping the cream. I mixed a couple of tablespoons of maple syrup into a cup of the yogurt and blended it well. Then used the yogurt instead of the cream in dishing everything up. I'm sure the original version is excellent, but we felt that this was a healthier variation that we could easily justify!
Anonymous
Minneapolis
7/14/2009
Outstanding dessert. Very easy sauce, and my teenage daughters loved the assembly process. I used pyrex custard cups, and the layers looked lovely. Lovely, light summer treat that got raves from my entire family. The leftover cups didn't suffer one bit from an overnight stay in the refrigerator, and in my opinion, tasted even better.
visci
Royal Oak, MI
7/12/2009
