Sunrise Blueberry & Lemon Chiffon Parfait - 8 oz.

Sunrise Blueberry & Lemon Chiffon Parfait - 8 oz.

InHarvest Products Used


Yield: 12 servings

  • 1½ c. whole milk 
  • 8 oz. InHarvest Sunrise Blend with Quinoa Flakes®
  • ¾ c.  InHarvest Crispy Brown Rice
  • 6 T.   InHarvest Puffed Wild Rice
  • 6 T.   roughly chopped walnuts
  • ¾ c.  graham-cracker crumbs
  • ¾ t.  kosher salt
  • 2 T.   brown-rice syrup
  • 6 c.  sweetened vanilla Greek yogurt
  • ½ c. lemon juice
  • 2 T.  lemon zest
  • 3 c.  blueberries


  1. In a small pot on the stovetop, bring the milk to a simmer.
  2. To InHarvest Sunrise Blend with Quinoa Flakes in a mixing bowl, pour the hot milk over. Cover the bowl and let soak for 20 minutes. Reserve chilled.
  3. In a separate mixing bowl place InHarvest Crispy Brown Rice, InHarvest Puffed Wild Rice, the walnuts, graham-cracker crumbs, salt and syrup. Mix the ingredients to completely coat with the syrup.
  4. On a sheet pan lined with parchment paper or silicone mat, spread the rice mixture. Place in a 350°F oven for 7 minutes. Remove the sheet pan from the oven and let cool completely.
  5. Break the baked puffed-rice sheet into ½” pieces. Set aside.
  6. In a separate bowl, whisk together the yogurt, lemon juice and zest until well blended.
  7. To assemble parfaits, place ¼ c. Sunrise Blend in the bottom of each of 12 8-oz. clear containers. Top the Sunrise Blend in each with ¼ c. blueberries, then ½ c. yogurt. Finish each parfait with ⅛ c. puffed-rice pieces.

Nutrition Facts
Per serving: 301 cal., 16 g pro., 45 g carb., 3 g fiber, 17 g fat (3 g sat. fat), 17 mg chol., 205 mg sod., 22 g sugar