Cantaloupe Blueberry Lemon Parfaits

We've been eating a lot of s'mores lately. And marshmallows. And ice cream.

It's summer and my sweet tooth is totally in charge.

But then this morning, while everyone was still pajama clad and waiting for breakfast, Adelaide started begging for candy. Or chocolate. Or just one marsh-a-mallow puhleeeze. And I realized we needed to get a hold of ourselves. No More Marshmallows.

Well, maybe if there's a campfire . . . because there's going to be a campfire tonight . . . and probably some marshmallows. . .

But all the rest of the time, ahem, we're going to be wiser and lay off the sweets. After all it is summer and we have blueberries and cantaloupe and as long as there are no marshmallows around, you can rightly call this "nature's candy" and everyone can eat up and feel perfectly satisfied.  

These Cantaloupe Blueberry Lemon Parfaits make the perfect snacks, breakfasts, or even a healthy dessert. I've even served them up at dinner as a fruit salad side dish. It is essentially just fruit and yogurt, but I've learned something important with kids: Presentation is Everything.

I could toss all of this together in a bowl and then I'd have to coax everyone to take a few bites. Or, I can serve it up like this, call it a parfait, and everyone will eat it to the last bite. So, parfait it is.

Note about the recipe: You can certainly just use prepared lemon yogurt. I didn't because I normally just use homemade plain yogurt and flavor it myself - it gives me more control over the ingredients and the sweetness. With sweet ripe cantaloupe and blueberries, you really don't need the yogurt to be very sweet at all.

Yield: 4 to 6

Cantaloupe Blueberry Lemon Parfaits

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Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 small cantaloupe, cut into bite size pieces
• 1 pint fresh blueberries
• 1 cup plain yogurt
• ½ teaspoon agave nectar (or to taste)
• 1 or 2 drops lemon oil
• fresh mint for garnish
• chia seeds

Instructions

1. In a small bowl, whisk together the yogurt, agave, and lemon oil. Taste and adjust flavors and sweetness accordingly.
2. In small cups or bowls, layer the cantaloupe, then yogurt, then blueberries and repeat. Top with fresh mint and serve, or refrigerate until ready to serve.
3. Note: When I serve this for breakfast, I also like to sprinkle a teaspoon or so of chia seeds into each parfait.
4. Note: Number of servings will depend on the size of your bowl or cup.