Blueberry And Lemon Yogurt Parfaits Food

BLUEBERRY LEMON YOGURT PARFAIT

Steps:

• In a medium bowl, whisk together yogurt, lemon zest, lemon juice and Splenda or stevia. (function() { var a="",b=[ "adid=ada-foodhub-3-431074472", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

EASY BLUEBERRY LEMON PARFAIT

Steps:

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

YOGURT PARFAITS WITH BLUEBERRIES AND LEMON

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.

HEALTHY LEMON BLUEBERRY YOGURT PARFAITS

Steps:

• Add the frozen blueberries, lemon zest, lemon juice and honey to a small saucepan. Bring to a boil while stirring and then reduce to a gentle simmer. Let reduce for 5 minutes (stir occasionally)Mix 1 Tbls of room temp water with 1 Tbls of arrowroot powder and add to the saucepan. Simmer 30 seconds more and remove from heat. Mixture will thicken as it coolsYou can leave most of the blueberries whole (this is my preference) or you can mash them up a bit. Let mixture cool in the fridge for about 20-30 minutes
• Once the lemon blueberry compote is cooled, you can layer your parfaitsAdd the yogurt to the bottom of the jar, sprinkle in the granola and top with the lemon blueberry mixtureAdd some fresh lemon zest on top for some added flavor

BLUEBERRY YOGURT PARFAIT

Steps:

• Combine the blueberries, sugar, lime juice and balsamic vinegar in a medium saucepan, and bring to a boil over medium heat. Cook for five to 10 minutes, until the liquid is reduced and the blueberries have cooked down to a jam-like consistency. Allow to cool. You should have about 1 cup of thick, jammy sauce.
• Spoon 1/4 cup thick yogurt into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the blueberry sauce. Make another 1/4 cup layer of yogurt on top of the blueberry sauce, and finish with another 2 tablespoon-layer of blueberry sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle finely chopped pistachios over the top.

LIGHT AND HEALTHY BLUEBERRY YOGURT PARFAIT

Steps:

• Layer the ingredients to your preference, or mix them all up together.
• Enjoy in good health!

BLUEBERRY LEMON PARFAIT

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.

BLUEBERRY-LEMON PARFAITS

Steps:

• Heat oven to 350°F.
• Mix Crust, butter, sugar and nuts; spread onto parchment-covered baking sheet. Bake 5 to 6 min. or until toasted; cool. Meanwhile, prepare Filling and Whipped Topping as directed on package.
• Spoon Filling into 12 dessert dishes; top with Crust mixture, berries and Whipped Topping.
• Refrigerate 1 hour.

BLUEBERRY PARFAITS

Steps:

• In a bowl, combine sour cream, brown sugar, lemon juice and zest. Cover and refrigerate. Just before serving, place half of the berries in dessert dishes or parfait glasses; top with half of the sour cream mixture. Repeat layers. Top with whipped cream.

LEMON BLUEBERRY PARFAIT

Steps:

• Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken).
• Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing.
• Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint.
• Move glasses to the fridge, and chill for 30 minutes or longer.

LEMON AND BLUEBERRY YOGURT PARFAIT (LOW FAT)

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.