Prep 5 mins
Cook 10 mins
I am playing around and trying to find some new lower fat recipes to put into my rotation to keep me from getting bored. This turned out to be lush tasting and something that I could happily eat both for breakfast or for a fairly diet friendly dessert. I use fat free Greek yogurt in this because I enjoy the thick creamy texture with such little fat. Also, I am lactose intolerant but have found that I don't get any reactions when I eat Greek yogurt. I have used both Splenda and sugar in the blueberry stage of this recipe and both worked well
- 158.51 ml lemon curd
- 59.16 ml sliced almonds
- 236.59 ml fat free Greek yogurt
- 158.51 ml fresh blueberries
- 29.58 ml lemon juice
- 9.85 ml sugar or 9.85 ml Splenda granular
- 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.
Yummo! This can be served for breakfast, lunch or dessert! I opted for Lavender Honey Infused With Vanilla mixed with rawfresh blueberries, not cooking them. So this was made quick and easy! I did cut the almond to 2 tablespoons. And the yogurt was more like 1/2 cup. Loved this guilt free delight. Made for ZWT 6 Thanks