This recipe is as simple as A, B, C of trifle. My daughter gobbled down the blueberries but, fortunately, I could grab a few for this recipe. Here’s the recipe for lemon curd. I have used Greek yogurt, which is a creamier version of plain yogurt because it is completely strained off the whey. This removes the tangy flavor – the main characteristic of plain yogurt. In dishes like parfait, I prefer Greek yogurt because it has a neutral flavor, which balances with tart of lemon curd, and is stable owing to its thick and smooth texture. In terms of nutrition, Greek yogurt has almost double protein, three times fat, and half carbohydrates than plain yogurt. Greek yogurt is also a good substitute to cream cheese. Reminds me of the cream cheese I made for a cheesecake.
2 cups Greek yogurt
1 cup fresh blueberries
4-5 tsp lemon curd (you can adjust this to suit your taste)
Few mint leaves
- Spoon the yogurt in a glass bowl, a parfait glass, or juice glasses. Top it with lemon curd and spread it into a neat layer. Add the blueberries and garnish with mint leaves.