This Lemony Berry Parfait can double as a breakfast treat or an easy dessert. It’s simple to make and really yummy- a true crowd pleaser. The creamy lemon yogurt topping is stand alone good too, and makes a great alternative to sugar loaded flavored yogurts from the store. If you make the blueberry compote ahead of time it literally can be put together in 5 minutes, great when you’re tired from cancer treatment, or simply strapped for time. We’ve suggested using a mix strawberries and blueberries here but really you can toss any berry or fruit you choose together with the compote – in the non-berry camp diced pears or peaches would be delicious. Try it.
- Make the blueberry compote: in a saucepan mix together the frozen blueberries, 3 tablespoons of sugar, and 2 tablespoons of lemon juice. Add the water. Bring to a boil over a medium high flame, stir and cover. Cook for 5 minutes then turn off the heat. Leave on the stove covered for 10 minutes. The berries will continue to cook in the pan. Uncover and leave to cool down in the fridge.
- Meanwhile in a separate bowl, beat together the yogurt, 2 tablespoons of sugar, 1 tablespoon of lemon juice and the lemon zest. Set aside to chill.
- Mix the strawberries and blueberries together in a bowl. Tip the blueberry compote over them and mix together. Taste for sugar. Let chill in the fridge until you are ready to serve.
- To serve: fill an 8oz glass 2/3 full with the fruit mixture. Top with a dollop of the yogurt and sprinkle with toasted almonds. Serve immediately.
1 (10 ounce bag) frozen blueberries (about 2 cups)
¼ cup + 1 tablespoon granulated sugar, divided
1 lemon zested and juiced, juice divided
2 tablespoons water
1 x 12 ounce box of organic strawberries, hulled and quartered
2 pints fresh blueberries
2 cups 2% Greek Yogurt
2-3 tablespoons toasted sliced almonds (optional)
Ann's Tips and Tricks
If you are on an Immunosuppressed Diet, just use the blueberry compote to make this. Double up the quantities and chill it.