Blueberry Lemon Curd Parfait
This Blueberry Lemon Curd Parfait is the perfect balance of creamy, sweet, tart, and crunchy! Layered with lemony Greek yogurt, blueberry compote, and granola, it’s a refreshing and easy breakfast, snack, or light dessert.
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Servings: 1
Ingredients
- 3/4 cup plain Greek yogurt
- 1/2 - 1 tablespoon lemon curd I like the one from Trader Joe’s
- 1/2 cup blueberry compote or fresh/thawed frozen blueberries
- 1/3 cup granola my favorite is the original salty-sweet granola from Purely Elizabeth
- 1/2 teaspoon lemon zest optional
Instructions
- In a medium bowl, combine the Greek yogurt with 1/2 tablespoon of lemon curd. Taste and add more lemon curd if you'd like it sweeter or more citrusy.
- In a small glass or mason jar, spoon in a layer of blueberry compote (or fresh or thawed frozen blueberries).
- Spoon in half of the lemon yogurt mixture, followed by half of the granola.
- Add another layer of blueberry compote (leaving some for the topping), and add the remaining yogurt mixture.
- Top with the rest of the granola and the blueberry compote.
- The layers starting from the bottom are: blueberry compote, yogurt, granola, blueberry compote, yogurt, granola, blueberry compote.
- Sprinkle with lemon zest if using, and enjoy immediately!
Notes
This recipe uses the blueberry compote leftover from my Homemade Blueberry Syrup, but if you're wanting to make this parfait recipe alone, without making the syrup, you can easily make a quick blueberry compote on the stove:
- 1 cup fresh (or frozen) blueberries
- ¼ cup granulated cane sugar (or maple syrup)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- Combine the blueberries, cane sugar, lemon juice, and salt in a small saucepan. Simmer over medium heat for 15-20 minutes, (or until the mixture becomes thick and jammy), stirring occasionally.
- Remove the saucepan from the heat, and allow to cool before adding to your parfait.