Cara Cara Orange & Blueberry Greek Yogurt Parfaits

Makes 3 servings

1 cup blueberry Greek yogurt (our favorite is made by Chobani)
1/4 cup Cara Cara orange juice
6 speculoos cookies
1 Cara Cara orange

1. Whisk the Greek yogurt together with the Cara Cara orange juice in a small bowl until fully combined, then set aside.

2. Place the speculoos cookies in a heavy resealable plastic bag and use a rolling pin to crush the cookies into small pieces by rolling back and forth.

3. Supreme the Cara Cara orange—use a thin, sharp knife to remove the zest and pith, then cut between the membranes to remove the orange segments. (For a visual step-by-step tutorial, see How to Segment an Orange.)

4. Put a teaspoon of the speculoos cookie crumbs at the bottom of three small glasses. Add several tablespoons of the yogurt mixture. Place two Cara Cara orange wedges on top of the yogurt, then start the layering process over again with the speculoos cookies. Continue layering the cookie crumbs, yogurt, and orange sections in each glass until the ingredients have been used up, finishing with cookie crumbs and an orange section. Serve immediately.