If you’ve ever had lemon-blueberry scones, bread or cheesecake before, then you know that lemon and blueberries are a combination right up there with chocolate and vanilla or peanut butter and jelly. This pretty (and super simple!) layered concoction brings the two favors together in a dish that’s appropriate for breakfast, dessert, or anytime in between.
If you’re the kind of guy or gal who’d like to make your own lemon curd, a recipe is forthcoming. Normally I’d hammer it out right away, but I’m feeling a bit loopy at the moment. I spent most of the Sunday on a boat out in some pretty choppy water. Good times, but I feel like I’ve still got my sea legs and a case of mal de debarquement. God I love the French language, everything sounds so pretty… even land sickness. But I’ll get the recipe up just as soon as the room and laptop stop moving…
Blueberry and Lemon Greek Yogurt Parfait
Yield: 1 serving
* 7 to 12 ounces plain Greek yogurt
* several Tablespoons lemon curd
* handful fresh blueberries
In a clear glass or dessert bowl, alternate layers of Greek yogurt, lemon curd, and blueberries. Serve immediately.
Note: I wrote out some really basic proportions, but feel free to just eyeball it or adjust the amounts to meet your specific preferences.
Adapted from Greek Revival