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5 from 1 vote

Blueberry and Lemon Yoghurt Parfaits

Thick and creamy Blueberry and Lemon Yoghurt Parfaits - There‚Äôs no better simple pleasure than beautiful creamy yoghurt and fresh berries!
Course Breakfast, Dessert
Cuisine Breakfast
Keyword Blueberry and Lemon Yoghurt Parfaits, yoghurt
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 266kcal
Author Jennifer Schmidt


  • 1 egg plus 1 egg yolk
  • 3 tbs of honey
  • 40 g butter
  • Zest and juice of 1 lemon
  • 300 g of blueberries
  • 2 tbs of honey
  • juice of half a lemon
  • Homemade Granola or use your favourite store bought granola
  • 300 g of Greek yoghurt or yoghurt of your choice
  • fresh blueberries


  • 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.


Calories: 266kcal | Carbohydrates: 35g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 119mg | Potassium: 72mg | Fiber: 1g | Sugar: 32g | Vitamin A: 395IU | Vitamin C: 7.3mg | Calcium: 98mg | Iron: 0.5mg