For whatever reason, sometimes you just want something really tasty, but without putting in too much effort. Sometimes we get so busy, throwing something together feels like reflief. You can make your own cookies or use pre-made store bought cookies.
I was about to go out and buy a few things to make this parfait, but I had everything I needed. I was very inspired today to create something out of what I already had in the refrigerator.
I am drawn to simplicity. Uncomplicated. Somewhat like I’m going through now with the big C resurgence. I have all that I need right here, right now. Meaning, the tools and capacity build and nurture friendships and chosen family. The parfait: I made small batch oatmeal cookies (6) and a really delicious Greek yogurt concoction with fresh lemon juice, lemon zest and agave. Simple.
What is a compote?
A compote is simply fruit cooked in syrup. You can use fresh, frozen and even dried fruit cut into chunks. When you use dry fruit, you’ll want to soak the dried fruit in warm water for 10 minutes. Then add the fruit to a sauce pan with sugar and some type of liquid like lemon juice, water or wine. Just remember to use very little liquid as the fruit has a lot of moisture already. While on medium-low heat, bring to a bowl and let simmer for 10-15 minutes while frequently stirring being careful not to crush too much of the fruit.
What ingredients you’ll need for The Freshest Lemon Blueberry Yogurt Parfait:
Greek yogurt: It’s amazing how versatile plain Greek yogurt is. You can bake with it and cook with it. With this parfait, I am using a 2% fat plain Greek yogurt.
Blueberries: Blueberries are perfect for yogurt parfaits. This can be made with frozen fruit too. I prefer fresh if at all possible just to bypass any processing. This parfait would also be great with strawberries, cherries or tangerines.
Agave: I use the agave in both the yogurt and compote.
Lemons: Well. Lemons (and limes) rule! I use them all day, everyday. I love the zest too! Find lemons that are plump and not too firm to the touch, and with a bright yellow shell. You can also use lemon juice from a bottle.
Cookies: Use pre-made cookies or you can make your own. I mean, cookies. What else can I say. I threw together a short batch of oatmeal cookies. And of course, if you have packaged cookies, those would be yummy too! Try to find cookies that have low or no processed ingredients.
How to assemble The Freshest Lemon Blueberry Yogurt Parfait
Please note that this parfait needs to be served right away. Once you add the cookies, the longer you wait the soggier the cookie will become. You’ll want to enjoy the contradition of the creamy part and crunchy part.
There isn’t rhyme or reason to assembling a parfait. A parfait is basically layers of fruit and any kind of custard, pudding or mousse. In this case, we are using Greek yogurt.
The vessel: You can use any kind of glass for holding your parfait. Part of the charm is being able to see the layers. So, use a cup that is transparent. Like this rock glass that I used.
The Layering: Break apart one of the oatmeal cookies and layer it at the bottom of the glass. Then add a layer of the lemon yogurt followed by a layer of blueberry compote. Finally, top with more broken or crushed oatmeal cookies. Now you have a healthy and YUMMY Greek yogurt parfait.Print
This yogurt parfait is an an easy yogurt parfait that you can throw together in a pinch. It’s healthy, lemony and made with the perfect amount of sweetness that will curb any sweettooth.
Zesty Lemon Greek Yogurt
- 1 1/2 cup plain greek yogurt, 2% milk fat
- 2 lemons
- 1 cup of fresh or frozen blueberries
- 1 cup of fresh or frozen blueberries
- 1 tablespoon lemon juice
- 2 to 4 tablespoons agave
- 3 tablespoons unsalted butter
- 4 tablespoons brown sugar
- 2 tablespoons granulated raw sugar
- 1 egg yolk
- 1/4 teaspoon vanilla
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup rolled oats
- 1/4 cup raisins (optional)
- Preheat oven to 350° F. Line a small baking sheet with parchment paper and set aside.
- In a medium bowl, combine the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, cream together the sugar, butter and vanilla until smooth and fluffly. Add the egg yolk and mix until well incorporated.
- Slowly incorporate the dry ingredients into the wet ingredients until combined. If you are adding raisins, you can gently fold them in now.
- Scoop out the dough using a medium size cookie scoop, place each cookie abou 2 inches apart.
- Bake for 8-10 minutes. Do not over bake.
- Let the cookies cool for 5 minutes.
Lemon Greek Yogurt
- In a medium mixing bowl, add the plain Greek yogurt, lemon zest, lemon juice and agave, mix until all the ingredients are well combined.
- Cover and chill in the refrigerator for at least 30 minutes.
- In a medium size sauce pan, add the blueberries, lemon juice and sugar.
- On medium low heat, bring the blueberries to a bubbling boil while frequently stirring. This will only take about 5 minutes.
- Chill in the refrigerator for 20 minutes.