Lemony Berry Parfait | Cook for Your Life

Lemony Berry Parfait

Rated 4.7 out of 5
4.7 out of 5 stars (based on 11 reviews)

Person Icon for Serving Size 6 servings

This Lemony Berry Parfait can double as a breakfast treat or an easy dessert. It’s simple to make and a true crowd pleaser. The creamy lemon yogurt...


    1 (10 ounce) bag frozen blueberries (about 2 cups)

    ¼ cup + 1 tablespoon granulated sugar, divided

    1 lemon zested and juiced, juice divided

    2 tablespoons water

    1 (12 ounce) box of strawberries, hulled and quartered

    2 pints fresh blueberries

    2 cups 2% Greek Yogurt

    2-3 tablespoons almonds, toasted sliced (optional)

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Nutrition Facts


239 cals


5 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g


42 g


32 g


6 g


12 g


34 mg


  1. Make the blueberry compote: in a saucepan mix together the frozen blueberries, 3 tablespoons of sugar, and 2 tablespoons of lemon juice. Add the water. Bring to a boil over a medium high flame, stir and cover. Cook for 5 minutes then turn off the heat. Leave on the stove covered for 10 minutes. The berries will continue to cook in the pan. Uncover and leave to cool down in the fridge.
  2. Meanwhile in a separate bowl, beat together the yogurt, 2 tablespoons of sugar, 1 tablespoon of lemon juice and the lemon zest. Set aside to chill.
  3. Mix the strawberries and blueberries together in a bowl. Tip the blueberry compote over them and mix together. Taste for sugar. Let chill in the fridge until you are ready to serve.
  4. To serve: fill an 8oz glass 2/3 full with the fruit mixture. Top with a dollop of the yogurt and sprinkle with toasted almonds. Serve immediately.

Chef Tips

Double up the quantities and chill it for when needed as a quick bite to eat.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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