Skinny Honey Lemon Fruit Parfaits 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.

FRESH FRUIT PARFAIT WITH LEMON-POPPY SEED YOGURT

Steps:

• In a medium bowl place cut fruit, blueberries, lemon juice and 1 tablespoon sugar. Mix well and macerate for about 10 to 15 minutes. This will allow fruit to be infused with lemon juice and sugar. Meanwhile in a small bowl stir 2 cups of lowfat yogurt and poppy seeds. In clear glasses, layer the ingredients starting with the fruit mixture then next layer with yogurt, then fruit, then yogurt. Repeat these steps until you have filled the glasses. Garnish with a sprig of mint.

FRESH FRUIT PARFAIT WITH LEMON-POPPY SEED YOGURT

Steps:

• In a medium bowl place cut fruit, blueberries, lemon juice and 1 tbsp sugar. Mix well and macerate for about 10 to 15 minutes. This will allow the fruit to be infused with lemon juice and sugar.
• Meanwhile, in a small bowl stir 2 cups of lowfat yogurt and poppy seeds.
• In clear glasses (wine glasses make an excellent choice) layer the ingredients starting with the fruit mixture, then the yogurt. Repeat until full. Garnish with a sprig of mint.

VANILLA LEMON BERRY PARFAITS

Steps:

• In a small mixing bowl, whisk together the yogurt, pudding, lemon curd, and vanilla extract; set aside.
• In a medium mixing bowl, stir the honey, lemon zest, and lemon juice until combined.
• Add the mixed berries, and gently stir with a rubber spatula to coat them with the honey mixture.
• Assemble the parfaits in four 8-ounce glasses. Using measuring spoons, scoop 3 tablespoons of the yogurt mixture into each glass.
• Top with 1/4 cup of the berries, then another 3 tablespoons yogurt, and another 1/4 cup berries.
• Garnish each yogurt parfait with fresh mint, if desired. Serve immediately, or cover and refrigerate for up to 2 hours.

LEMON BREAKFAST PARFAITS

Steps:

• In a small saucepan, bring milk and salt to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until milk is absorbed. Fluff with a fork; cool., In a small bowl, combine the sour cream, yogurt, honey and lemon zest. Stir in couscous., Combine the kiwi, blueberries and raspberries; spoon 1/4 cup into each of six parfait glasses. Layer with couscous mixture and remaining fruit. Garnish with ginger and mint.