Fruitcake Parfaits

1. 1

   Make the fruitcake granola: Preheat the oven to 275.

2. 2

   Crumble the cake into pea-size pieces with your hands.

3. 3

   Chop up any large chunks of fruit or nuts.

4. 4

   Scatter the pieces on a baking sheet and bake until golden brown and dry, 35 to 55 minutes, depending on the kind of fruitcake.

5. 5

   Cool completely.

6. 6

   (Leftover granola will keep in an airtight container for up to 1 week.)

7. 7

   Make the parfaits: Warm the blueberries in a small saucepan over medium heat, about 5 minutes.

8. 8

   Strain, reserving the berries and juice separately.

9. 9

   Return the juice to the pan and boil until reduced by half, about 4 minutes.

10. 10

    Cool completely.

11. 11

    Divide the blueberry sauce among 4 tall parfait glasses.

12. 12

    Add 1 cup yogurt to each and gently swirl.

13. 13

    Top the parfaits with the fruitcake granola and blueberries.

14. 14

    Photograph by Yunhee Kim

* Per serving · 4 servings · Values may vary.

No additional tips available.