Mixing yogurt with some fat-free vanilla pudding makes it creamier and takes the edge off its tanginess.
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)
How to Make It
In a small mixing bowl, whisk together the yogurt, pudding, lemon curd, and vanilla extract; set aside.
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.
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.