Mini Lemon Parfaits with Blueberry-Ginger Compote (3 Points+)
Ingredients
| 1/2 cup(s) fat-free sweetened condensed milk |
| 2 large uncooked egg yolk(s) |
| 1 tsp salted butter |
| 1/4 cup(s) fresh lemon juice |
| 1 cup(s) fresh blueberries, divided |
| 1/2 tsp ginger root, fresh, minced |
| 1/2 tsp sugar |
| 1/2 cup(s) fat-free plain Greek yogurt |
| 10 item(s) vanilla wafer(s), coarsely crushed |
Instructions
- To make lemon filling, in a small, heavy-bottomed sauce pan, combine milk and egg yolks; set over medium-low heat. Cook, whisking continuously, until mixture begins to boil, about 5 minutes; stir in butter and lemon juice. Pour into a shallow bowl; chill in refrigerator until cool.
- To make blueberry topping, in a small glass bowl, combine 1/2 cup blueberries, ginger and sugar; cover and microwave until berries begin to burst, about 1 minute. Stir in remaining 1/2 cup berries; chill in refrigerator.
- Remove lemon filling and blueberry topping from refrigerator; stir yogurt into lemon filling until just combined.
- When ready to serve, line up eight 2-oz shot glasses. In each shot glass, layer a rounded 2 teaspoons cookie crumbs, 2 heaping tablespoons lemon filling and 1 tablespoon blueberry topping. Yields 1 parfait per serving.
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