Lemon Raspberry Yogurt Parfaits are perfect for brunch , dessert or a snacks. With layers of raspberry infused yogurt, delicate sweet whipped cream, sunshine infused lemon curd, along with surprise layers of crunchy nutrition boosts too!
It's Spring Sweets Week and we are sharing all things Spring! These light parfaits are bursting with the colors and tastes of spring with bright lemon and raspberries. Layering parfaits are great for an easy dessert, or breakfast, or snack, so add this to your Spring holiday brunch menu! Plus these are quick to pull together so it makes an extra plus in my busy life!
Sponsor Shoutout: Barleans Supplements for healthy living supplied me with product for recipe development for Spring Sweets Week. They sent me their fantastic Total Omega oil in orange creme. It tastes like an orange creamsicle and is a great way to get your fish oil, without those gross fish oil pills! Mix this right into smoothies, yogurts, protein shakes and more! I love that! They also sent me one of their nutritional seed blends. They have a variety of blends to choose from and they sent me the energy blend, with a mix of flax, chia, coconut fibers, and panax ginseng. (No it doesn't taste like coconut!) It is amazing and I used it in today's recipe! I love mixing this into smoothies and protein shakes, and also when I make my homemade granola and high protein granola bars! I will be purchasing their digestive blend. I have a chronic autoimmune disorder, and I need all the help I can get!
Don't forget to enter the giveaway at the end of the post!
Are we ready to start making this lovely parfait?
Yield: 2 Servings
Lemon Raspberry Yogurt Parfaits
Lemon Raspberry Yogurt Parfaits are perfect for brunch , dessert or a snacks. With layers of raspberry infused yogurt, delicate sweet whipped cream, sunshine infused lemon curd, along with surprise layers of crunchy nutrition boosts too!
prep time: 5 minscook time: 5 minstotal time: 10 mins
ingredients:
- 1 (8 oz) cup Rapberry Yogurt
- 1 cup Lemon Curd
- 1 1/2 cups Whipped creme
- 1 cup fresh raspberries Divided
- 1/8 cup chopped pecans reserving 1 teaspoon aside
- 1/8 cup Barleans Nutritinional Seed Blends reserving 1 teaspoon aside
instructions
- Chop 1/4 cup of the raspberries and mix into the yogurt. Divide the yogurt evenly between to tall clear glasses.
- Top each with 1/4 cup whipped cream, smooth the top layer.
- Sprinkle all but 1 teaspoon of the chopped pecans on top of the whipped cream. (You'll use the last teaspoon for later).
- Repeat step with the Barleans nutritional seeds,, reserving 1 teaspoon for later.
- Spread 1/2 cup of lemon curd into each glass , on top of the pecan layer, smoothing the layer out.
- Layer remaining raspberries on top of lemon curd.
- Top with remaining whipped creme.
- Sprinkle with remaining pecans and nutitional seeds.
Created using The Recipes Generator
Now here is more #SpringSweetsWeek Recipes! and don't forget to check out the prize packages and enter the giveaway below!
Thursday #SpringSweetsWeek Recipes
- Berry Chia Scones with Lemon Glaze by Hezzi-D's Books and Cooks
- Birds Nest Easter Dirt Cups by Strawberry Blondie Kitchen
- Blueberry Lemon Coffee Cake by Our Good Life
- Bunny Cards by The Freshman Cook
- Chocolate Crepe Cake Roll by A Kitchen Hoor's Adventures
- Chocolate Fruit Pizza by Creative Southern Home
- Chocolate Panna Cotta by The Gingered Whisk
- Cottontail Confetti Krispies by Culinary Adventures with Camilla
- Creamy Lemon Cheesecake Parfaits by Cheese Curd In Paradise
- Easter Chocolate Bark by Sweet Beginnings
- Easter Fudge by Family Around the Table
- Fruit & Yogurt Popsicles by Kate’s Recipe Box
- Fun Spring Meringues by Cindy's Recipes and Writings
- Funfetti White Chocolate Brownies by Kelly Lynn’s Sweets and Treats
- Lemon Cookie Bars by A Day in the Life on the Farm
- Lemon Rasperry Yogurt Parfaits by The Tip Garden
- Meyer Lemon Pudding Cake by House of Nash Eats
- Panna Cotta with Berry Coulis by Cookaholic Wife
- Spring Rolo Pretzel Bites by Blogghetti
- Spring Sugar Cookie Cake by Books n' Cooks
- Strawberry Cheesecake Pancakes by The Crumby Kitchen
- Sugar Cookie Dough Frosting by Cooking With Carlee
- Vegan Banana Split Cake by The Baking Fairy
a Rafflecopter giveaway
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
