Lemon-Blueberry Yoghurt Parfait


Time: 45 minutes
Serves: 4-6

450g blueberries
3 tablespoons water
30g granulated sugar
2 teaspoons lemon juice
490g FAGE Total 0%, 2%, 5%
130g lemon curd
Lemon peels for garnish
Mint for garnish

  1. In a small saucepan, bring blueberries, water, sugar, and lemon juice to a boil and reduce heat to medium-low until liquid is reduced by half (about 10 minutes). Set aside to cool for at least 30 minutes in the refrigerator.
  2. Once blueberry compote is completely cooled, alternate layers of yoghurt, lemon curd, and blueberry compote in a serving glass. Garnish with lemon zest and mint.