Vanilla-Lemon Berry Parfaits

vanilla-lemon-berry-parfait Recipe
Tina Rupp
Prep: 10 minutes.

Mixing yogurt with some fat-free vanilla pudding makes it creamier and takes the edge off its tanginess.

Yield:

Makes 4 servings (serving size: 6 tablespoons yogurt mixture and 1/2 cup fruit)

Nutritional Information

Calories 176
Fat 2 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 37 g
Fiber 2 g
Cholesterol 10 mg
Iron 1 mg
Sodium 154 mg
Calcium 153 mg

Ingredients

1 cup plain low-fat yogurt
2 (3.5-ounce) containers fat-free vanilla pudding
2 tablespoons bottled lemon curd (such as Dickinson's)
1/2 teaspoon vanilla extract
2 tablespoons honey
Zest of 1 lemon
1 tablespoon fresh lemon juice
3 cups mixed berries (such as blueberries, strawberries, and raspberries)
Fresh mint leaves (optional)

Preparation

1. In a small mixing bowl, whisk together the yogurt, pudding, lemon curd, and vanilla extract; set aside.

2. In a medium mixing bowl, stir the honey, lemon zest, and lemon juice until combined. Add the mixed berries, and gently stir with a rubber spatula to coat them with the honey mixture.

3. Assemble the parfaits in four 8-ounce glasses. Using measuring spoons, scoop 3 tablespoons of the yogurt mixture into each glass. Top with 1/4 cup of the berries, then another 3 tablespoons yogurt, and another 1/4 cup berries. Garnish each yogurt parfait with fresh mint, if desired. Serve immediately, or cover and refrigerate for up to 2 hours.

Note:

Catherine Broihier, M.S., R.D., and Kimberly Mayone,

Health

June 2006
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