Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Blueberry Lemon Parfait Recipe
    Lost? Site Map

    Blueberry Lemon Parfait

    Blueberry Lemon Parfait. Photo by Dwynnie

    1/1 Photo of Blueberry Lemon Parfait

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Dwynnie's Note:

    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!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on October 16, 2006

      55

      We really enoyed this recipe! I had never had lemon curd before and I loved it! this is a very easy recipe to make ~ I used Sara Lee frozen pound cake. Thanks for posting a quick, easy, and delicious dessert!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2006

      55

      WOW - I was looking for a way to use up some lemon curd and this will be a reason to buy lemon curd! I made these the night before and they were amazing for breakfast - maybe they were supposed to be for dessert - buy yogurt and blueberries! Yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Blueberry Lemon Parfait

    Serving Size: 1 (270 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 157.3
     
    Calories from Fat 40
    25%
    Total Fat 4.4 g
    6%
    Saturated Fat 2.6 g
    13%
    Cholesterol 15.9 mg
    5%
    Sodium 57.8 mg
    2%
    Total Carbohydrate 26.7 g
    8%
    Dietary Fiber 3.4 g
    13%
    Sugars 20.1 g
    80%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    lemon curd

    butter pound cake

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites