Raspberry Lemon Dessert Yogurt Parfaits Recipes

RASPBERRY LEMON DESSERT YOGURT PARFAITS

Raspberry Lemon Dessert Yogurt Parfaits image

Delicious parfaits in 20 minutes. We used fresh raspberries, raspberry and lemon yogurts and shortbread cookies to make this sweet layered dessert.

Provided by Becky Rosenthal

Categories Dessert

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

10 fresh raspberries
1 container Yoplait® Original 99% Fat Free raspberry yogurt
1 container Liberte Greek lemon yogurt or Liberte Mediterranee lemon yogurt
5 to 6 lemon shortbread cookies, crushed
Grated lemon peel
Additional crushed lemon shortbread cookie

Steps:

Set 2 raspberries aside for garnish. In medium bowl, mix and crush remaining raspberries. Stir in raspberry yogurt.
In 2 parfait glasses, spoon layer of raspberry mixture, using half of the mixture. Top each with lemon yogurt, using the entire lemon yogurt. Sprinkle layer of crushed cookies over lemon yogurt. Top with remaining raspberry yogurt.
Garnish with reserved raspberries, lemon peel and the additional crushed cookie. Refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Serving

LEMON-RASPBERRY PARFAITS

Lemon-Raspberry Parfaits image

Enjoy the fruity flavors of berries and citrus in these parfaits - beautiful dessert that's ready in 15 minutes!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

1 pint (2 cups) vanilla fat-free ice cream
1/4 cup lemon curd (from a jar) or lemon pie filling (from 15.75-oz can)
2 tablespoons lemon juice
1 1/4 cups frozen (thawed) fat-free whipped topping
1 cup fresh or frozen (thawed) unsweetened raspberries

Steps:

Line cookie sheet with waxed paper. With 1-inch diameter ice cream scoop, scoop 24 balls of ice cream onto cookie sheet. Freeze while making lemon mixture.
In small bowl, mix lemon curd and lemon juice until smooth. Fold in 1 cup of the whipped topping. Chill until serving time.
To serve, place 3 ice cream balls in each of 4 (6-oz) stemmed parfait glasses. Top with half of lemon mixture and raspberries. Repeat layers. Top each with 1 tablespoon remaining whipped topping. Garnish with lemon peel strips.

Nutrition Facts : Calories 150, Carbohydrate 35 g, Cholesterol 10 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 24 g, TransFat 0 g

LEMON PARFAITS WITH RASPBERRIES

Lemon Parfaits with Raspberries image

Categories Berry Dessert No-Cook Raspberry Lemon Summer Chill Bon Appétit

Yield Serves 6

Number Of Ingredients 5

Ingredients

1 1/2 cups chilled whipping cream
1 1/4 cups purchased lemon curd (from two 11 1/4-ounce jars)
2 1/2 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
3 1/2 cups fresh raspberries (from three 1/2-pint baskets)

Steps:

Using electric mixer, beat cream in large bowl until stiff peaks form. Mix lemon curd, lemon juice and peel in another large bowl to blend. Fold in whipped cream, then 2 1/2 cups raspberries.
Divide lemon mixture among six 8- to 10-ounce wineglasses or dessert cups. Cover and chill until parfaits are cold, at least 30 minutes and up to 1 day.
Sprinkle remaining 1 cup raspberries atop parfaits and serve immediately.

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

Ingredients

3 containers blueberries (4.4 ounces each; about 3 cups)
1/2 cup confectionersâ€™ 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.

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