Fresh Lemon-Blueberry Parfait with Ginger Snaps

It is Girl Scout Cookie Season!

This year one of the youngest nieces was selling.   I think that we alone helped her get a cookie selling merit badge!   I have all sorts of GS cookies in the freezer!

The newspaper has been running recipes using the most popular cookies.   I saw one for a lemon-blueberry parfait that used the newest GS cookie, Savannah Smiles (which is delicious).   This particular recipe called for instant lemon pudding.   I was not doing that.    I also had to think of a modification because we had already eaten our allotment of Savannah Smiles.

I took an old-fashioned lemon pie recipe that I found in an old cookbook, modded it a bit and started layering!

I love anything with lemons!

Fresh Lemon-Blueberry Parfait with Ginger Snaps
Inspired by  Savannah Smiles Lemon Blueberry Parfaits.

2 T. butter, divided
1 c. 2% milk
3 egg yolks
3/4 c. sugar
2 T. flour
zest of 2 lemons
juice of 2 lemons

Place 1 T. of butter in a double-boiler and melt.

My homemade double-boiler, such as it is.

When just melted, whisk in milk, egg yolks, sugar and flour.   Cook over boiling water, whisking constantly until thick.   Remove from heat and whisk in remaining tablespoon of butter, zest and lemon juice.

Ready for parfaits.

Let cool.

For parfaits:

1 c. frozen or fresh blueberries
1 c. ginger snap crumbs
1 c. Greek honey yogurt

Pound about 6-7 ginger snaps into crumbs.

Make cookie crumbs---good for pent up aggression.

To assemble:

Place one layer of lemon pudding in bottom of serving glass.  Add a layer of blueberries, a layer of yogurt, and a layer of cookie crumbs.   Continue.   Place a dollop of yogurt on top.

I will pipe the layers in next time for prettier parfaits.

This makes two HEFTY servings.   I ate about half of mine and I will probably finish it off for breakfast! 

You may be wondering  what happened to our Clean Out.    As we continue on into the third month of the year, we are progressing.  This recipe used up some of the frozen blueberries.   I also used some of the extra  ginger snaps that I froze over the Christmas holidays (along with some of those great trail mix cookies.)

Frozen ginger snaps and trail mix cookies.

 

 

 

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