Blueberry Lemon Parfaits 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.

LEMON BLUEBERRY PARFAITS

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.

BLUEBERRY PARFAITS

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.

LEMON BLUEBERRY PARFAIT

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.

BLUEBERRY LEMON PARFAIT

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.

YOGURT PARFAITS WITH BLUEBERRIES AND LEMON

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.

BLUEBERRY-LEMON PARFAITS

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.