
Mini lemon parfaits with blueberry-ginger compote
6
Point(s)
Total Time
51 min
Prep
15 min
Cook
6 min
Serves
8
Difficulty
Moderate
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.
Ingredients
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
Sugar
½ tsp
Plain fat free Greek yogurt
½ cup(s)
Vanilla wafer(s)
10 cookie(s), coarsely crushed