Blueberry Lemon Parfait

1. 1

   Mix the lemon curd into the yogurt until mostly smooth.

2. 2

   Layer 1/3 of the pound cake, with approximately 4 Tbs of yogurt mixture, and 1/4 cup blueberries in a parfait glass.

3. 3

   Repeat Step 2, reserving a few blueberries for the top of each glass.

4. 4

   Top with the remaining cake and spoon approximately 3 Tbs of the yogurt mixture into the center of the glass.

5. 5

   Top with the reserved blueberries and a mint leaf (if wanted) for garnish.

6. 6

   Refrigerate for 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.