Yield:
1 Serving
Prep Time:
5 Minutes
Cook Time:
30 Minutes (Sauce), Chill Overnight
Category
Breakfast
ingredients
1 (12-ounce) mason jar or container with lid
parfait base:
1 container vanilla Greek yogurt
4 tablespoons sugar-free Cool Whip
Juice from ½ lemon
Zest from ½ lemon
¼ to ⅓ cup unsweetened almond milk (or milk of choice)
1 teaspoon Splenda
3 ladyfingers, cut in half
blueberry sauce:
1 cup frozen blueberries
2 tablespoons sugar substitute (such as Splenda)
1 tablespoon water
Juice from ½ lemon
Zest from ½ lemon
directions
Step 1: Make the Sauce
In a small saucepan over low heat, combine blueberries, sugar substitute, water, lemon juice, and zest. Stir every 10 minutes, gently mashing the berries with a fork as they soften. Cook for about 30 minutes, or until thickened. Set aside to cool completely.
Step 2: Prepare the Cream
In a small bowl, gently fold together the Greek yogurt and Cool Whip until smooth. In a separate bowl, mix almond milk and Splenda until combined.
Step 3: Assemble the Parfait
Spoon a small amount of the yogurt mixture into the bottom of your jar. Dip 3 ladyfinger halves in the sweetened milk, then layer them over the yogurt. Add more yogurt mixture, followed by a spoonful of blueberry sauce. Repeat layers, finishing with the yogurt mixture on top.
Step 4: Chill
Seal with a lid and refrigerate for at least 4 hours or overnight. Enjoy chilled!