Ingredients
- 2 cups fresh blueberries (washed and drained)
- 1 cup Greek yogurt (plain or vanilla flavored)
- 2 tablespoons honey (or maple syrup for sweetness)
- 1 tablespoon lemon juice (freshly squeezed)
Instructions
5 steps
Prepare the Blueberries
In a bowl, gently toss the fresh blueberries with a tablespoon of honey and set aside.
Allow the blueberries to marinate for a few minutes for extra flavor.Make the Yogurt Mixture
In a separate bowl, mix the Greek yogurt with the remaining honey and lemon juice until smooth.
Taste and adjust sweetness if necessary.Layer the Parfait
In serving glasses or bowls, start by adding a layer of the yogurt mixture.
Use a piping bag for a cleaner presentation.Add Blueberries
Follow with a layer of the marinated blueberries, then another layer of yogurt.
Repeat the layering until the glasses are full.Chill and Serve
Refrigerate the parfaits for at least 30 minutes before serving to set the flavors.
Garnish with extra blueberries or lemon zest before serving.
💡 Tips & Tricks
Storage & Reheating
Refrigerator
Up to 5 days in an airtight container
Freezer
Up to 3 months — thaw overnight in fridge
Bring to room temperature before serving for best flavor and texture.
What to Serve With
Complete your french meal with these perfect pairings:
About This Dish
Easy Blueberry Lemon Parfait Recipe – Delightful French Dessert is a beloved dish from French cuisine. With a total preparation time of about 40 minutes, it makes for a satisfying weeknight dinner.
French cuisine is considered one of the world's finest culinary traditions. Known for its refinement and attention to detail, it has influenced cooking around the globe for centuries.
This recipe is rated medium difficulty and uses 4 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
Yes, but thaw them and drain excess liquid before use.
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Nutrition Facts
2 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
