Lemon-Blueberry Parfait Recipe - Cooking Index
Lemon-Blueberry Parfait Recipe - Cooking Index
| 8 oz | 227g | Lemon chiffon fat-free yogurt |
| 1/2 cup | 118ml | Frozen reduced-calorie whipped topping - thawed |
| 1 cup | 237ml | Fresh or frozen blueberries |
| 1/2 cup | 73g / 2.6oz | Gingersnap crumbs about 12 cookies |
Spoon yogurt onto several layers of heavy-duty paper towels: spread to 1/2 inch thickness.
Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula.
Fold in whipped topping
Spoon 2 tablespoons blueberries into each of 4 parfait glasses; top each with 2 tablespoons yogurt mixture and 1 tablespoon crumbs.
Repeat procedure once, ending with crumbs.
Source:
Weight Watchers Magazine, March/April 1997
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