Lemon Blueberry Yogurt Parfait Recipes

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LEMON AND BLUEBERRY YOGURT PARFAIT (LOW FAT)



Lemon and Blueberry Yogurt Parfait (Low Fat) image

I am playing around and trying to find some new lower fat recipes to put into my rotation to keep me from getting bored. This turned out to be lush tasting and something that I could happily eat both for breakfast or for a fairly diet friendly dessert. I use fat free Greek yogurt in this because I enjoy the thick creamy texture with such little fat. Also, I am lactose intolerant but have found that I don't get any reactions when I eat Greek yogurt. I have used both Splenda and sugar in the blueberry stage of this recipe and both worked well

Provided by Sarah_Jayne

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

2/3 cup lemon curd
4 tablespoons sliced almonds
1 cup fat free Greek yogurt
2/3 cup fresh blueberries
2 tablespoons lemon juice
2 teaspoons sugar or 2 teaspoons Splenda granular

Steps:

  • Divide lemon curd into the bottom of two dessert dishes.
  • Put flaked almonds into a very hot pan and toast for about three minutes. Keep moving them constantly to make sure they don't burn.
  • Layer toasted almonds on top of lemon curd.
  • Put half a cup of Greek yogurt on top of the almonds in each dish.
  • Put the blueberries into a saucepan over medium heat.
  • Add the lemon juice and sugar and stir gently stir into the blueberries over the heat.
  • Keep stirring for about four minutes until the berries have popped and are cooked through.
  • Pour the blueberries on top of the yogurt layer along with any of the juices in the pan you cooked them inches.
  • Serve.

Nutrition Facts : Calories 182.7, Fat 6.2, SaturatedFat 0.6, Cholesterol 2.5, Sodium 95.1, Carbohydrate 24.2, Fiber 2.6, Sugar 19.3, Protein 9.9

YOGURT PARFAITS WITH BLUEBERRIES AND LEMON



Yogurt Parfaits with Blueberries and Lemon image

Serve this light parfait in juice glasses at your next brunch gathering.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 4

3 containers blueberries (4.4 ounces each; about 3 cups)
1/2 cup confectioners’ sugar
1 quart whole-milk plain yogurt, preferably Greek
1 teaspoon fresh lemon juice, plus 2 teaspoons freshly grated lemon zest

Steps:

  • Set aside 1/2 cup blueberries for garnish. Put remaining blueberries and 1/4 cup sugar in a medium saucepan. Cover; cook over medium heat 5 minutes. Uncover; cook, tossing occasionally, until berries begin to darken, 2 to 3 minutes. Bring to a boil; cook 1 minute more. Pour into a medium nonreactive bowl (glass or ceramic); let cool completely.
  • Put yogurt, remaining 1/4 cup sugar, and the lemon juice in a medium bowl. Set aside 1/2 teaspoon lemon zest for garnish. Very finely chop remaining 1 1/2 teaspoons lemon zest, then stir into yogurt. Set yogurt aside.
  • Divide blueberry sauce evenly among six juice glasses. Divide yogurt among glasses, and spoon over sauce. Sprinkle parfaits with reserved berries and zest. If not serving immediately, refrigerate, covered with plastic wrap, for up to 3 hours.

BLUEBERRY LEMON PARFAIT



Blueberry Lemon Parfait image

I adapted this recipe from one I found online that used blueberries, lemon yogurt, and crushed gingersnap cookies. I couldn't find lemon yogurt and I needed some cake in there! A great and easy summer dessert. Variation: If you don't like yogurt, try this with lemon pudding! Or change it up and use lemon pound cake with white chocolate pudding!

Provided by Dwynnie

Categories     Dessert

Time 40m

Yield 2 serving(s)

Number Of Ingredients 4

1 cup plain yogurt
1/2 cup lemon curd
2 cups fresh blueberries
6 slices butter pound cake, cubed

Steps:

  • Mix the lemon curd into the yogurt until mostly smooth.
  • Layer 1/3 of the pound cake, with approximately 4 Tbs of yogurt mixture, and 1/4 cup blueberries in a parfait glass.
  • Repeat Step 2, reserving a few blueberries for the top of each glass.
  • Top with the remaining cake and spoon approximately 3 Tbs of the yogurt mixture into the center of the glass.
  • Top with the reserved blueberries and a mint leaf (if wanted) for garnish.
  • Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 157.4, Fat 4.5, SaturatedFat 2.6, Cholesterol 15.9, Sodium 57.8, Carbohydrate 26.7, Fiber 3.5, Sugar 20.1, Protein 5.3

EASY BLUEBERRY LEMON PARFAIT



Easy Blueberry Lemon Parfait image

This is so refreshing on a summer day! It looks pretty in a glass too!!! We sometimes use thawed frozen blueberries also.

Provided by Andeey

Categories     Dessert

Time 5m

Yield 4 serving(s)

Number Of Ingredients 3

2 cups fresh blueberries
2 (8 ounce) cartons fat-free lemon yogurt
10 gingersnaps, crumbled

Steps:

  • In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries.
  • followed by 1/2 cup yogurt.
  • then crumbled gingersnaps.

Nutrition Facts : Calories 162.9, Fat 2.2, SaturatedFat 0.6, Cholesterol 2.3, Sodium 182.1, Carbohydrate 32.5, Fiber 2.1, Sugar 19.2, Protein 5.9

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