Blueberry Lemon Parfait

“I adapted this recipe from one I found online that used blueberries, lemon yogurt, and crushed gingersnap cookies. I couldn't find lemon yogurt and I needed some cake in there! A great and easy summer dessert. Variation: If you don't like yogurt, try this with lemon pudding! Or change it up and use lemon pound cake with white chocolate pudding!”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the lemon curd into the yogurt until mostly smooth.
  2. Layer 1/3 of the pound cake, with approximately 4 Tbs of yogurt mixture, and 1/4 cup blueberries in a parfait glass.
  3. Repeat Step 2, reserving a few blueberries for the top of each glass.
  4. Top with the remaining cake and spoon approximately 3 Tbs of the yogurt mixture into the center of the glass.
  5. Top with the reserved blueberries and a mint leaf (if wanted) for garnish.
  6. Refrigerate for 30 minutes before serving.

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