Easy Blueberry-Lemon Parfait

Easy Blueberry-Lemon Parfait

21
USA WEEKEND columnist Jean Carper 0

"The foods in this easy recipe are powerhouses of nutrition. Why this recipe is good for you: Low saturated fat; High antioxidants; Gut-protecting bacteria in Ginger is a mild anti-blood-clotting agent; Eating 6 ounces of yogurt a day reduced hay-fever attacks and colds in a University of California at Davis study."

Ingredients {{adjustedServings}} servings 227 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt, then crumbled gingersnaps.
Tips & Tricks
Easy Homemade Chocolate Sauce

See how to make delicious homemade chocolate sauce.

Easy Homemade Ice Cream

Cool off with quick-and-easy homemade ice cream—no ice cream maker required!

Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 21

  1. 29 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
inactive user
3/29/2006

This was really yummy and even prettier to serve. I blended a spoonful of Cool Whip into the yogurt. It gave it a smoother texture and was a little stiffer, so the top layer of yogurt didn't run down over the blueberries, hiding those pretty layers. The layer order went yogurt, cookie crumbs, blueberries, repeat. I served these at a brunch baby shower and put them in little punch glasses with a mint leaf on top (that's my picture with the recipe) and they just looked so classy sitting at everyone's place setting.

Lisawas
7/28/2008

This is a great dessert! We substituted vanilla yogurt for lemon and used wild blueberries we picked at the top of Pleasant Mountain in Maine. I will definitely make this again!

PURPLEMIDNIGHT
7/22/2007

We bought WAY TOO MANY fresh blueberries so I was searching for ways to use them before they spoiled. We have had this for a dessert three times in the past week and everyone polisheed off every bite - all three times! Its a nice light summer dessert that is very refreshing and so good for you!