Blueberry And Lemon Yogurt Parfaits Recipes

Steps:

• Set aside 1/2 cup blueberries for garnish. Put remaining blueberries and 1/4 cup sugar in a medium saucepan. Cover; cook over medium heat 5 minutes. Uncover; cook, tossing occasionally, until berries begin to darken, 2 to 3 minutes. Bring to a boil; cook 1 minute more. Pour into a medium nonreactive bowl (glass or ceramic); let cool completely.
• Put yogurt, remaining 1/4 cup sugar, and the lemon juice in a medium bowl. Set aside 1/2 teaspoon lemon zest for garnish. Very finely chop remaining 1 1/2 teaspoons lemon zest, then stir into yogurt. Set yogurt aside.
• Divide blueberry sauce evenly among six juice glasses. Divide yogurt among glasses, and spoon over sauce. Sprinkle parfaits with reserved berries and zest. If not serving immediately, refrigerate, covered with plastic wrap, for up to 3 hours.

Steps:

• Combine the blueberries, sugar, lime juice and balsamic vinegar in a medium saucepan, and bring to a boil over medium heat. Cook for five to 10 minutes, until the liquid is reduced and the blueberries have cooked down to a jam-like consistency. Allow to cool. You should have about 1 cup of thick, jammy sauce.
• Spoon 1/4 cup thick yogurt into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the blueberry sauce. Make another 1/4 cup layer of yogurt on top of the blueberry sauce, and finish with another 2 tablespoon-layer of blueberry sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle finely chopped pistachios over the top.

Steps:

• To make the lemon curd place the egg, egg yolk and honey in a saucepan and whisk until smooth. Add the butter, juice and zest and place over a medium low heat. Whisk until thickened, this will take between 5 to 10 minutes. The mixture will be ready when you can see a slight trail from the whisk in the mixture. It will thicken further when refrigerated. Refrigerate overnight. To make the blueberry compote combine the blueberries, honey and lemon juice in a small saucepan and place over a medium low heat. Cook for 10 minutes or until the berries have begun to breakdown and release their juices. Refrigerate to cool. Assemble the parfaits by placing spoonfuls of the yogurt in the bottom of 4 small short glasses. Top with spoonfuls of the lemon curd followed by the blueberry compote. Top with handfuls of granola and repeat until you reach the top of the glasses. Finish with a final dollop of yogurt and blueberry compote and some fresh blueberries. Refrigerate until you are ready to serve.

Steps:

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

Steps:

• Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken).
• Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing.
• Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint.
• Move glasses to the fridge, and chill for 30 minutes or longer.

Steps:

• In a bowl, combine sour cream, brown sugar, lemon juice and zest. Cover and refrigerate. Just before serving, place half of the berries in dessert dishes or parfait glasses; top with half of the sour cream mixture. Repeat layers. Top with whipped cream.