Mini Lemon Parfaits with Blueberry-Ginger Compote

Smartpoints value per serving
Total Time
51 min
15 min
6 min
These mini parfaits pair a vanilla cookie crust with a rich lemony filling. They’re finished off with a super-simple fresh blueberry topping.


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 item(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.

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