Mini lemon parfaits with blueberry-ginger compote
7
Points®
Total time: 51 min • Prep: 15 min • Cook: 6 min • Serves: 8 • Difficulty: Easy
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
0.5 cup(s)
Uncooked egg yolk(s)
2 large
Salted butter
1 tsp
Fresh lemon juice
0.25 cup(s)
Fresh blueberries
1 cup(s)
Fresh ginger
0.5 tsp
Sugar
0.5 tsp
Plain fat free Greek yogurt
0.5 cup(s)
Vanilla wafer(s)
10 cookie(s)
Instructions
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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