Lemon-Honey Yogurt Parfaits
Ingredients
A good source of protein, calcium, vitamin C and vitamin K.
½ cup
water
¼ cup
Kowalski's Pure Honey
¼ cup
freshly squeezed lemon juice
- grated zest of 1 lemon, plus extra for garnish
2 ½ cups
nonfat plain Greek yogurt
1 ½ cups
Truwhip Frozen Whipped Topping (or another whipped topping)
12 oz.
fresh blueberries, raspberries or blackberries (or a combination), divided
¼ cup
chopped toasted walnuts, divided
1 ½ tsp.
finely chopped fresh rosemary, thyme or mint, for garnish (optional)
Directions
- In a small saucepan, bring water, honey, juice and zest to a boil.
- Reduce heat; simmer until reduced to about ½ cup (8-10 min.).
- Remove from heat; cool for 10 min.
- In a medium mixing bowl, whisk yogurt until smooth; gently fold in whipped topping.
- Divide ½ of the yogurt mixture among 6 (6 oz.) glasses. Top evenly with ½ of the berries and ½ of the nuts; drizzle with roughly ½ of the lemon-honey syrup.
- Top with remaining yogurt mixture; top with remaining nuts and berries.
- Drizzle with remaining syrup; garnish with zest and herbs, if desired.
