Mini lemon parfaits with blueberry-ginger compote
Fat-free sweetened condensed milk
Uncooked egg yolk(s)
Fresh lemon juice
1 cup(s), divided
½ tsp, fresh, minced
Plain fat free Greek yogurt
10 cookie(s), coarsely crushed
- 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.
- 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.
- Remove lemon filling and blueberry topping from refrigerator; stir yogurt into lemon filling until just combined.
- 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.