Beet Cheesecake Breakfast Parfait

Ingredients

• 16 oz. jar Aunt Nellie’s® Diced Pickled Beets
• 8-ounce package cream cheese, softened
• 1/2 cup plain Greek yogurt
• 3 tablespoons granulated sugar
• 1-1/2 cups granola
• Fresh blueberries, about 1/3 cup

Directions

1. Drain jar of Diced Pickled beets into a bowl; reserve 2 tablespoons of the beet liquid. Coarsely chop I cup of the beets, set aside. Reserve the remaining beets.
2. 2. In bowl, beat together with mixer, cream cheese, yogurt, granulated sugar and the reserved 2 tablespoons beet liquid on medium speed until combined and creamy. Fold in 1 cup of coarsely chopped diced reserved beets.
3. Place 1/4 cup of granola in each of 4 serving dishes. Divide the cream cheese mixture among 4 dishes. Top with remaining granola and the reserved beets and blueberries.