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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I adapted this recipe from one I found online that used blueberries, lemon yogurt, and crushed gingersnap cookies. I couldn't find lemon yogurt and I needed some cake in there! A great and easy summer dessert. Variation: If you don't like yogurt, try this with lemon pudding! Or change it up and use lemon pound cake with white chocolate pudding! Ingredients:
1 cup plain yogurt |
1/2 cup lemon curd |
2 cups fresh blueberries |
6 slices butter pound cake, cubed |
Directions:
1. Mix the lemon curd into the yogurt until mostly smooth.
2. Layer 1/3 of the pound cake, with approximately 4 Tbs of yogurt mixture, and 1/4 cup blueberries in a parfait glass.
3. Repeat Step 2, reserving a few blueberries for the top of each glass.
4. Top with the remaining cake and spoon approximately 3 Tbs of the yogurt mixture into the center of the glass.
5. Top with the reserved blueberries and a mint leaf (if wanted) for garnish.
6. Refrigerate for 30 minutes before serving.
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