Blueberry Lemon Parfait Food

LEMON BLUEBERRY PARFAITS

Steps:

• Stir the blueberries, water, and sugar together in a small pot.
• Cook over medium-low heat until thick, syrup-y and reduced by half (5-10 minutes). Cool completely.
• Place the cream and honey in a large mixing bowl and whip on high speed until the cream holds soft peaks.
• Alternate layers of whipped cream, blueberries, and lemon curd in serving glasses.
• Garnish with lemon zest.

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 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.

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.

LEMON-BLUEBERRY CHEESECAKE PARFAITS

Steps:

• MAKE THE SHORTBREAD:.
• In a medium bowl, mix the flour with the cornmeal and salt.
• In a standing mixer fitted with the paddle, mix the butter with the confectioners' sugar at medium speed until creamy, about 2 minutes.
• Beat in the orange zest and vanilla extract.
• Add the flour mixture and beat at low speed until the dough just comes together.
• Pat the shortbread dough into a disk, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350°F.
• Line 2 large rimmed baking sheets with parchment paper.
• Unwrap the chilled shortbread dough and roll it out between 2 sheets of parchment paper to an 8-inch round (1/2 inch thick).
• Cut the dough into 1/2-inch-wide strips and transfer the strips to the baking sheets; leave 1 inch between each strip.
• Refrigerate the dough strips for 30 minutes, until chilled.
• Bake the shortbread for about 20 minutes, until golden; rotate the pans halfway through for even baking.
• While the warm shortbread strips are still on the baking sheet, cut them into 1/2-inch cubes.
• Let cool, about 30 minutes.
• MAKE THE BLUEBERRY COMPOTE:.
• In a small saucepan, combine 1 cup of the blueberries with the sugar and water.
• Bring to a simmer and cook over moderate heat until the blueberries break down, about 5 minutes.
• Scrape the blueberry sauce into a blender, add the lemon juice and puree until smooth.
• Scrape the blueberry sauce into a bowl and fold in the remaining 1 cup of whole blueberries.
• Refrigerate until chilled, about 2 hours.
• MAKE THE CHEESECAKE CUSTARD:.
• In a medium saucepan, bring 3/4 cup of the milk to a boil with 3 tablespoons of the sugar; remove from the heat.
• In a medium bowl, whisk the egg yolks with the cornstarch and the remaining 1/4 cup of milk and 2 tablespoons of sugar.
• Gradually whisk the hot milk into the egg yolks, then pour the mixture into the saucepan and whisk constantly over moderate heat until thickened, about 2 minutes.
• Over low heat, whisk in the cream cheese, lemon juice, grated lemon zest and vanilla extract until smooth, about 1 minute.
• Scrape the cheesecake custard into a bowl.
• Press a piece of plastic wrap directly onto the surface of the custard and refrigerate until chilled, about 2 hours.
• In a medium bowl, using an electric mixer, beat the cream to medium peaks.
• Fold the whipped cream into the chilled cheesecake custard until no streaks remain.
• Spoon the shortbread cubes and custard into bowls.
• Drizzle with the blueberry compote, garnish with the lemon zest strips and serve.

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.

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.