Lemon and Blueberry Greek Yogurt Parfait

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…

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Blueberry and Lemon Greek Yogurt Parfait

Yield: 1 serving

Ingredients:

* 7 to 12 ounces plain Greek yogurt
* several Tablespoons lemon curd
* handful fresh blueberries

Directions:

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

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2 Responses to “Lemon and Blueberry Greek Yogurt Parfait”

  1. #
    1
    gluttonandstudent — September 21, 2011 at 12:45 am

    Thanks for the inspiration for tomorrow morning's breakfast!

    Reply

  2. #
    2
    CATE — September 21, 2011 at 7:10 am

    Hope you like it as much as I did :)

    Reply

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