I’m on a bit of a yoghurt kick at the moment. I can’t seem to get enough of it.
But I’m fussy about my yoghurt. It has to be the thick and creamy Greek yoghurt style, and definitely not that horrible watery commercial type with fake fruit flavours! In fact, this is my favourite. I could eat it by the tubful. And do, especially now that it’s berry season. There’s no better simple pleasure than beautiful creamy yoghurt and fresh berries!
After I made my granola last week I decided to make some yoghurt parfaits with it. As I just love that contrast of the smooth yoghurt and the crunch of the oats and nuts in the granola. The result is these Blueberry and Lemon Yoghurt Parfaits.
The lemon comes from a sugar free lemon curd made with honey in place of sugar. Surprisingly the honey doesn’t dominate the lemon at all, and is in fact barely noticeable. I also made the blueberry compote with honey in place of the sugar too, so these parfaits are a treat you don’t need to feel quite so guilty about.
So tell me, are you a yoghurt nut too? What’s your favourite type of yoghurt?
Blueberry and Lemon Yoghurt Parfaits
Ingredients
- LEMON CURD:
- 1 egg plus 1 egg yolk
- 3 tbs of honey
- 40 g butter
- Zest and juice of 1 lemon
- BLUEBERRY COMPOTE:
- 300 g of blueberries
- 2 tbs of honey
- juice of half a lemon
- PARFAIT:
- Homemade Granola or use your favourite store bought granola
- 300 g of Greek yoghurt or yoghurt of your choice
- fresh blueberries
Instructions
- To make the lemon curd place the egg, egg yolk and honey in a saucepan and whisk until smooth. Add the butter, juice and zest and place over a medium low heat. Whisk until thickened, this will take between 5 to 10 minutes. The mixture will be ready when you can see a slight trail from the whisk in the mixture. It will thicken further when refrigerated. Refrigerate overnight.
- To make the blueberry compote combine the blueberries, honey and lemon juice in a small saucepan and place over a medium low heat. Cook for 10 minutes or until the berries have begun to breakdown and release their juices. Refrigerate to cool.
- Assemble the parfaits by placing spoonfuls of the yoghurt in the bottom of 4 small short glasses. Top with spoonfuls of the lemon curd followed by the blueberry compote. Top with handfuls of granola and repeat until you reach the top of the glasses. Finish with a final dollop of yoghurt and blueberry compote and some fresh blueberries. Refrigerate until you are ready to serve.
Nutrition
Eddie Ross says
December 1, 2012 at 12:27 pmThese look delicious! Perfect for a weekend brunch. Yum!
xo,
E + J
Ashley - Baker by Nature says
November 28, 2012 at 10:52 amThis is beautiful! I want this for breakfast!
My Kitchen Stories says
November 27, 2012 at 8:59 pmI agree I love yoghurt. I especially love the Tamar Valley!. Love the look of your partfait I culd live on it
Mel says
November 27, 2012 at 7:44 pmThat looks delicious. My new favourite yogurt is a gouts milk one from Tassie called Westhaven. The mixed berry is delicious!
thelittleloaf says
November 27, 2012 at 7:28 pmThis looks like exactly the kind of food I love to eat and I really like the idea of making the curd and compote with honey. Now I just need to make a batch of that gorgeous granola of yours…
Lizzy (Good Things) says
November 27, 2012 at 5:18 pmA lovely recipe Jennifer…. blueberries are a firm favourite at my place.
Claire @ Claire K Creations says
November 27, 2012 at 11:22 amOh Jen so many things we have in common! I only like the thick Green Yoghurt too. I’ve been getting into Barambah at the moment. Even their non-Greek yoghurts are so thick and creamy.
I think this would be equally as good for dessert as for breakfast.
Jennifer says
November 27, 2012 at 5:28 pmWe do have lots of things in common. We really should meet up for a coffee as we don’t live far apart 😀
I like the Barambah too, but I have to say in my opinion the Tamar Valley is better. Perhaps I’m biased as I grew up around the Tamar Valley though 😀
Claire @ Claire K Creations says
November 27, 2012 at 5:31 pmWe most definitely should! I haven’t tried that one so I can’t comment but I’ll keep an eye out for it.
Elizabeth says
November 27, 2012 at 11:08 amThanks so much for this lovely recipe. I made the granola last week and have been eating it with the best natural yoghurt. It comes from the Organic markets at Orange Grove School in Lilyfield. I am completely addicted and spoiled it is so good. You really must try it if you get a chance.
Liz
Jennifer says
November 27, 2012 at 5:28 pmMmm that yoghurt sounds so good Elizabeth. Do you know the brand name?
Elizabeth Raymond says
November 28, 2012 at 9:17 amI don’t know the brand name but I will talk to them on Saturday and see if they will send you a sample. It is the very best yoghurt I have ever tasted and nothing compares now!
Elizabeth Raymond says
December 5, 2012 at 12:52 pmHi Jennifer,
I spoke to the market stall holder (Organic Culture) and they said that they are only interested in doing the market at this stage. They source the yoghurt from a supplier in Queensland. I have a phone number if you are interested in contact the Stallholder to get in touch with their supplier?
Jennifer says
December 5, 2012 at 4:22 pmWow Elizabeth, that is so kind of you. Would you mind emailing me the phone number to [email protected]
Maureen | Orgasmic Chef says
November 27, 2012 at 10:47 amBrilliant use of homemade granola – I’d love this combination.
Amy says
November 27, 2012 at 10:06 amMy favourite way to start the day! I love yoghurt, muesli, and a banana – it keeps me powering along until morning tea or lunch (sometimes). I love the Tamar Valley yoghurts, especially the plain or the mango 🙂
I have also been eating Chobani Greek yoghurt lately, oh my, I feel like I’m eating cream for breakfast, a nice-to-my-body but naughty-tasting start to my day!
Jennifer says
November 27, 2012 at 5:29 pmI’m so glad to meet another Tamar Valley yoghurt fan. I’ve found nothing that compares to theres. They are just so good. 😀
Mel says
November 27, 2012 at 7:46 pmI got hooked on Tamar Valley when I lived in Hobart, but my local IGA no longer stocks it 🙁 The mango was my favourite.
Stephanie The Dessert Spoon says
November 26, 2012 at 10:21 pmLooks delicious! I love a thick, full fat and tangy yoghurt. It goes well with something sweet like granola.
Lovely photo!
Kathryn says
November 26, 2012 at 8:10 pmThis is pretty much my favourite breakfast in the world. I love that combination of tart yoghurt with the sweetness and sharpness of these fruits. This makes me miss our summer so much!
Rosa says
November 26, 2012 at 4:40 pmDelightful parfaits! A wonderfully crunchy dessert.
Cheers,
Rosa
The Life of Clare says
November 26, 2012 at 4:18 pmI love a good thick yoghurt too, Tamar Valley is the best! I’ve just made a delicious muesli, so might have to make something like this.
Laura (Tutti Dolci) says
November 26, 2012 at 3:03 pmYour parfaits are gorgeous (I always struggle to layer mine in a presentable way)! I love anything blueberry and lemon!
Jennifer says
November 26, 2012 at 3:42 pmI struggle to layer mine in a presentable way too. My layers aren’t the prettiest, but they taste good, and that’s all that matters 😀