Photo of Mini lemon parfaits with blueberry-ginger compote by WW

Mini lemon parfaits with blueberry-ginger compote

Total Time
51 min
15 min
6 min
These mini parfaits offer layers of satisfaction: A vanilla cookie crust anchors the parfaits and is followed by a rich lemony filling that’s topped off with super-simple fresh blueberry topping. The lemon layer is luscious, made from sweetened condensed milk, egg yolks, butter, and fresh lemon juice that’s cooked down to a silky pudding. The blueberry compote gets a tiny pungent hit thanks to the freshly minced ginger. You can use a variety of berries in the compote. Raspberries, blackberries, and strawberries would all work beautifully in this lemony dessert. You’ll need two lemons to yield enough juice for this recipe.


Fat-free sweetened condensed milk

½ cup(s)

Uncooked egg yolk(s)

2 large

Salted butter

1 tsp

Fresh lemon juice

¼ cup(s)

Fresh blueberries

1 cup(s), divided

Ginger root

½ tsp, fresh, minced


½ tsp

Plain fat free Greek yogurt

½ cup(s)

Vanilla wafer(s)

10 cookie(s), coarsely crushed


  1. To make lemon filling, in a small, heavy-bottomed sauce pan, combine milk and egg yolks; set over medium-low heat. Cook, whisking continuously, until mixture begins to boil, about 5 minutes; stir in butter and lemon juice. Pour into a shallow bowl; chill in refrigerator until cool.
  2. To make blueberry topping, in a small glass bowl, combine 1/2 cup blueberries, ginger and sugar; cover and microwave until berries begin to burst, about 1 minute. Stir in remaining 1/2 cup berries; chill in refrigerator.
  3. Remove lemon filling and blueberry topping from refrigerator; stir yogurt into lemon filling until just combined.
  4. When ready to serve, line up eight 2-oz shot glasses. In each shot glass, layer a rounded 2 teaspoons cookie crumbs, 2 heaping tablespoons lemon filling and 1 tablespoon blueberry topping. Yields 1 parfait per serving.