Blueberry Lemon Parfait Recipes
BLUEBERRY LEMON PARFAITS
Steps:
- Line 15x10x1-inch baking pan with aluminum foil; set aside.
- Melt butter in 10-inch skillet until sizzling; add brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or until bubbling. Add almonds and oats; stir. Pour into prepared pan; cool completely. Break into chunks; store in container with tight-fitting lid until ready to assemble parfaits.
- Beat whipping cream in chilled bowl until soft peaks form, scraping bowl often. Add lemon curd; continue beating until stiff peaks form.
- Assemble each parfait by layering 1/2 cup lemon cream, 1/3 cup berries and 2 heaping tablespoons butter-nut crunch into dessert glasses.
Nutrition Facts : Calories 340 calories, Fat 21 grams, SaturatedFat grams, Transfat grams, Cholesterol 75 milligrams, Sodium 60 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Sugar grams, Protein 3 grams
LEMON BLUEBERRY PARFAITS
Need a no-bake dessert recipe that comes together in just minutes? Look no further than these summer-y, seasonal Lemon Blueberry Parfaits! They whip up in a snap and are naturally gluten-free.
Provided by Allie {Baking A Moment}
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Stir the blueberries, water, and sugar together in a small pot.
- Cook over medium-low heat until thick, syrup-y and reduced by half (5-10 minutes). Cool completely.
- Place the cream and honey in a large mixing bowl and whip on high speed until the cream holds soft peaks.
- Alternate layers of whipped cream, blueberries, and lemon curd in serving glasses.
- Garnish with lemon zest.
Nutrition Facts : Calories 496 kcal, Carbohydrate 50 g, Protein 2 g, Fat 32 g, SaturatedFat 20 g, Cholesterol 108 mg, Sodium 144 mg, Fiber 1 g, Sugar 46 g, ServingSize 1 serving
LEMON BLUEBERRY YOGURT PARFAIT
Lemon yogurt, fresh blueberries, and honey graham crackers make an easy and delicious breakfast parfait. Tasty enough too for a light dessert. Eat immediately if you want crisp crunchy graham crackers.
Provided by Linda
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Spoon about half of the lemon yogurt into the bottom of a glass. Layer half the crushed graham crackers atop the yogurt. Pile about half the blueberries atop the graham cracker layer. Repeat layering.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 64.1 g, Cholesterol 3.9 mg, Fat 2 g, Fiber 2.1 g, Protein 14 g, SaturatedFat 0.5 g, Sodium 253.2 mg, Sugar 54.3 g
EASY BLUEBERRY-LEMON PARFAIT
The foods in this easy recipe are powerhouses of nutrition. Why this recipe is good for you: Low saturated fat; High antioxidants; Gut-protecting bacteria in Ginger is a mild anti-blood-clotting agent; Eating 6 ounces of yogurt a day reduced hay-fever attacks and colds in a University of California at Davis study.
Provided by USA WEEKEND columnist Jean Carper
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 4
Number Of Ingredients 3
Steps:
- In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt, then crumbled gingersnaps.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 45.4 g, Cholesterol 3.3 mg, Fat 2.9 g, Fiber 1.9 g, Protein 6.5 g, SaturatedFat 0.7 g, Sodium 129.9 mg, Sugar 34.9 g
BLUEBERRY-LEMON PARFAITS
You won't believe the oohs and aahs you'll get when you present these lovely Blueberry-Lemon Parfaits. Hard to believe they take just 15 minutes to prep.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Mix Crust, butter, sugar and nuts; spread onto parchment-covered baking sheet. Bake 5 to 6 min. or until toasted; cool. Meanwhile, prepare Filling and Whipped Topping as directed on package.
- Spoon Filling into 12 dessert dishes; top with Crust mixture, berries and Whipped Topping.
- Refrigerate 1 hour.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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!
Provided by Dwynnie
Categories Dessert
Time 40m
Yield 2 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 157.4, Fat 4.5, SaturatedFat 2.6, Cholesterol 15.9, Sodium 57.8, Carbohydrate 26.7, Fiber 3.5, Sugar 20.1, Protein 5.3
YOGURT PARFAITS WITH BLUEBERRIES AND LEMON
Serve this light parfait in juice glasses at your next brunch gathering.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
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.
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- Add some blueberries to the bottom of 4 parfait or glass cups, then layer on the ricotta fluff. Keep alternating the two until everything is used up. Cover and chill for 2+ hours.
THE BEST NO-BAKE BLUEBERRY CHEESECAKE PARFAITS
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Reviews 10Category CheesecakeCuisine DessertEstimated Reading Time 8 mins
- In a medium sauce pan over medium-high heat, add the blueberries, lemon juice, and granulated sugar. Give it a gentle stir. When the mixture starts to bubble around the edges, turn the heat to low, stirring often. The mixture will start to bubble more and foam up. When it starts to foam, add in the 1/2 tsp of butter and stir in.
- In a bowl add the crumbs, sugar and melted butter. Mix with a rubber spatula until the mixture is thick, coarse and sandy. You want it to just slightly make crumbles.
- In the bowl of a stand mixer fitted with the whisk attachment, whip together the cream cheese and sour cream until smooth and creamy.
- Fill 4-6 * eight-ounce decorative glasses with 4-5 Tbl of graham cracker filling. With the back of a spoon or spatula, gently push the filling down. At this point, you can keep it loose and crumbly or pack it down firm. Add a layer of cheesecake (about 3 Tbl), layer of blueberry filling (~2 Tbl).
MEYER LEMON & BLUEBERRY PARFAIT RECIPE - COOKING WITH JANICA
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Estimated Reading Time 2 mins
- Add the blueberries. Reduce heat as necessary to allow the blueberries to simmer. Stir occasionally and cook until blueberries begin to burst (about 5 minutes).
BLUEBERRY LEMON PARFAIT RECIPE! TRY OTHER FRESH FRUITS TOO!
From isavea2z.com
Estimated Reading Time 2 mins
- In a small pan, over medium heat, combine the blueberries, water and sugar. Cook for about 3 minutes and stir occasionally until well mixed.
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From foodandwine.com
- In a medium bowl, mix the flour with the cornmeal and salt. In a standing mixer fitted with the paddle, mix the butter with the confectioners' sugar at medium speed until creamy, about 2 minutes.
- Preheat the oven to 350°. Line 2 large rimmed baking sheets with parchment paper. Unwrap the chilled shortbread dough and roll it out between 2 sheets of parchment paper to an 8-inch round (1/2 inch thick).
- Bake the shortbread for about 20 minutes, until golden; rotate the pans halfway through for even baking. While the warm shortbread strips are still on the baking sheet, cut them into 1/2-inch cubes.
- In a small saucepan, combine 1 cup of the blueberries with the sugar and water. Bring to a simmer and cook over moderate heat until the blueberries break down, about 5 minutes.
- In a medium saucepan, bring 3/4 cup of the milk to a boil with 3 tablespoons of the sugar; remove from the heat. In a medium bowl, whisk the egg yolks with the cornstarch and the remaining 1/4 cup of milk and 2 tablespoons of sugar.
- In a medium bowl, using an electric mixer, beat the cream to medium peaks. Fold the whipped cream into the chilled cheesecake custard until no streaks remain.
BLUEBERRY-LEMON PARFAITS RECIPE - LAURENT TOURONDEL | FOOD ...
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- In a medium saucepan, combine the blueberries, sugar and water and cook over moderate heat, stirring occasionally, until the sugar dissolves and the berries start to release their juices, about 3 minutes. Transfer to a bowl and refrigerate until cool.
- Set a medium strainer over a heatproof bowl. In a heavy saucepan, whisk the eggs with the granulated sugar, lemon zest and juice. Cook over moderate heat, whisking constantly, until warm, about 5 minutes. Whisk in the butter, then continue to cook until just thickened and hot to the touch, about 5 minutes longer. Immediately strain the lemon curd into the bowl. Place a piece of plastic wrap on the surface of the curd to prevent a skin from forming. Refrigerate until chilled.
- In a large bowl, whip the heavy cream until it begins to thicken. Add the confectioners' sugar and whip until the cream forms stiff peaks. Fold the whipped cream into the lemon curd.
- Divide the blueberry compote between 10 parfait or other tall glasses. Top with the lemon cream. Cover the parfaits and refrigerate until chilled, at least 1 hour.
LEMON HONEY PARFAITS WITH BLUEBERRIES RECIPE | EATINGWELL
From eatingwell.com
- Remove 1 1/2 teaspoons zest and squeeze 1 teaspoon juice from lemon. In a small bowl, stir gelatin and salt into boiling water until dissolved. Stir in lemon zest and 1/4 cup of the honey. Stir in yogurt.
- In a small bowl, combine lemon juice and the remaining 1 tablespoon honey. Stir in blueberries. Top parfaits with blueberry mixture and, if desired, additional lemon zest.
BLUEBERRY POUND CAKE PARFAITS - NEW SOUTH CHARM:
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- Cut a pound cake into small bite size pieces that will fit into the shot glass. Then place two or three pieces of the cake in the bottom of the glass.
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