June 30: Berry Parfait
July 3rd: Celebrate the 4th With a Cool Parfait
What better way to celebrate the Fourth of July than with a cool parfait, bursting with bright red and blue berries. Greek yogurt has been strained to remove the whey, leaving it very thick and rich in texture. Fresh strawberries, raspberries and blueberries should be hitting markets now.
Berry Parfait with Lemon Curd Dip
- 1/4 cup nonfat Greek yogurt, divided
- 1/4 cup blueberries, divided
- 3 Tbsp Lemon Curd Dip, divide
- 1 whole strawberry with nice leaves
Per serving: 210 calories, 6 g fat (3.5 g sat fat), 29 g carbohydrates, 7 g protein, 2 g fiber 25 mg sodium
Lemon Curd Dip:
- 3 large egg yolks
- 2/3 cup sugar
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter, thinly sliced and chilled
- Whole strawberries, with hulls
Off heat, add cold butter and whisk rapidly until combined. Scoop lemon curd into bowl or serving bowl and let stand until room temperature.
Cover lemon curd with plastic wrap, pressing against surface, and refrigerate curd for at least 12 and preferably 24 hours. It will thicken as it chills. Lemon Curd keeps for 4 days, tightly covered in refrigerator.
Makes 6 servings, about 3 Tbsp. each
Per serving: 152 calories, 6 g fat (3 g sat fat), 24 g carbohydrates, 18 g protein, 0 g fiber 5 mg sodium.
Adapted from the American Institute for Cancer Research.