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.
These look delicious! Perfect for a weekend brunch. Yum!
xo,
E + J
This is beautiful! I want this for breakfast!
I agree I love yoghurt. I especially love the Tamar Valley!. Love the look of your partfait I culd live on it
That looks delicious. My new favourite yogurt is a gouts milk one from Tassie called Westhaven. The mixed berry is delicious!
This 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…
A lovely recipe Jennifer…. blueberries are a firm favourite at my place.
Oh 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.
We 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 😀
We most definitely should! I haven’t tried that one so I can’t comment but I’ll keep an eye out for it.
Thanks 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
Mmm that yoghurt sounds so good Elizabeth. Do you know the brand name?
I 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!
Hi 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?
Wow Elizabeth, that is so kind of you. Would you mind emailing me the phone number to jennifer@deliciouseveryday.com
Brilliant use of homemade granola – I’d love this combination.
My 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!
I’m so glad to meet another Tamar Valley yoghurt fan. I’ve found nothing that compares to theres. They are just so good. 😀
I got hooked on Tamar Valley when I lived in Hobart, but my local IGA no longer stocks it 🙁 The mango was my favourite.
Looks delicious! I love a thick, full fat and tangy yoghurt. It goes well with something sweet like granola.
Lovely photo!
This 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!
Delightful parfaits! A wonderfully crunchy dessert.
Cheers,
Rosa
I 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.
Your parfaits are gorgeous (I always struggle to layer mine in a presentable way)! I love anything blueberry and lemon!
I 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 😀