It is the fifth day of #BrunchWeek and I made Lemon Blueberry Parfaits.
Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
These Lemon Blueberry Parfaits are a light and refreshing addition to the brunch table with a minimal amount of ingredients and prep time. Plain Greek yogurt is flavored with lemon extract, sweetened with honey, then layered with granola (I used vanilla almond) and fresh blueberries. Top the parfaits with a little lemon zest and fresh mint for an extra touch of color.
I used Nielsen-Massey lemon extract to add a fresh lemon flavor to the otherwise plain yogurt. One teaspoon of the extract equals 2 tablespoons lemon juice or 1 teaspoon lemon zest. This all-natural product is also kosher, gluten-free certified, allergen-free, and GMO-free. Not a fan of lemon yogurt? Nielsen-Massey has a variety of other extracts available to experiment with- including vanilla, almond, orange, orange blossom, rose water, chocolate, coffee, and peppermint.
The lemon zest garnish was made using the V-etched Better Zester! Green from KitchenIQ. The zester has over 300 tiny v-shaped teeth perfect for catching those pieces of lemon peel without hitting the pith. I particularly love the storage container with squeegee that attaches under the zester. It is perfect for catching, measuring, and removing the zest off the back of the blade.
Here is what everyone else made on the fifth day of #BrunchWeek: