April 2014

LEMON BLUEBERRY GINGER PARFAITS

 

¾      CUP GINGER SNAP CRUMBS

¾      CUP GREEK HONEY YOGURT

½      PINT BLUEBERRIES

6       RASPBERRIES(OPTIONAL)

 

LEMON CURD

¾      CUP LEMON JUICE

1       TABLESPOON LEMON ZEST

½      CUP WATER

¾      CUP SUGAR

2 ½   TABLESPOON FLOUR

          PINCH SALT

4       EGG YOLKS

 

WHISK TOGETHER SUGAR, FLOUR AND SALT.  COMBINE WITH REMAINING INGREDIENTS.  IN A STAINLESS BOWL OVER SIMMERING WATER, WHISK UNTIL THICKENED.  SET ASIDE.

IN PARFAIT GLASSES OR WINE GLASSES, SPOON 1 TABLESPOON GINGERSNAP CRUMBS.  NEXT, SPOON 2 TABLESPOON LEMON CURD AND TOP WITH SEVERAL BERRIES.  SPOON 1 TABLESPOON YOGURT ON TOP THEN REPEAT THE PREVIOUS LAYERS.  TOP WITH A RASPBERRY.  SERVES 6.