Blueberry Lemon Yogurt Parfaits

To say that I’m getting obsessed with parfaits is a little bit of an understatement. Maybe it’s these cute little glasses I got from Zulily? Maybe it’s just that the weather is finally warming up here and I can eat yogurt again for breakfast without needing a sweater on. Whatever it is, bring it on, Spring.

Besides spring vegetables like asparagus and peas, the one other flavor that I love using this time of year is lemon. It’s not even really a spring fruit – well, it’s never an in-season fruit here – but I love the brightness that it gives to whatever you use it in. Even in things like pasta and soup and margaritas, lemons are born with the talent to make everything seem light.

I mean, you’ve had lemon cheesecake before – and even though it probably has the same calories and ingredients as a normal piece of cheesecake or even a piece of chocolate cheesecake, don’t you feel like it’s a better choice? I know I do. That light flavor makes it seem not so heavy, which means, of course, we can eat more of it. Obviously.

But since I can’t have cheesecake for breakfast every day, I decided to throw some lemon in with some blueberries and vanilla and layer that with creamy yogurt and crunchy almonds for a spring breakfast. It might not be the same as a piece of cheesecake….but for a pretty healthy breakfast, it’s close enough.

And make sure to check out these other springtime recipes – you won’t want to miss them:

• Paula made Strawberry Filled Jelly Doughnuts
• Susan made Mini Peach Pie and Waffle Trifles
• Angie made a Grilled Apple Galette
• Blueberry Lemon Yogurt Parfaits
• Makes: 4 servings
• Ingredients:
• 2 cups plain yogurt
• 1 cup + 2 Tbsp Lucky Leaf Blueberry Pie Filling
• 2 tsp fresh lemon zest
• 1/2 tsp vanilla extract or vanilla bean paste
• 1/2 cup sliced almonds

Directions:

Put 1/4 cup of yogurt in the bottom of 4 dishes.

In a medium bowl, mix the blueberry filling with the fresh lemon zest and vanilla. Drop 2 Tbsp of the pie filling mixture onto the yogurt in each dish.

Top the filling with 1 Tbsp of almonds, then add another 1/4 cup of yogurt, a little dollop of pie filling and another tablespoon of the almonds. Serve.

And to go along with our springtime recipes, Lucky Leaf has a Pinterest Contest that starts today – the grand prize is $500, and two additional winners will receive $200. They’ll also pick ten finalists and send them each a Lucky Leaf gift pack. You can find all the details on Lucky Leaf’s Good Things Come to Those Who Pin CONTEST PROMOTION PAGE. The contest goes from today through May 15.

Disclaimer: This post is sponsored by Lucky Leaf. I was compensated for my time. Opinions are my own. Always have been. Always will be.