Ingredients:
1 cup plain yogurt
1/2 cup lemon curd
2 cups fresh blueberries
6 slices butter pound cake, cubed
Directions:
Mix the lemon curd into the yogurt until mostly smooth.
Layer 1/3 of the pound cake, with approximately 4 Tbs of yogurt mixture, and 1/4 cup blueberries in a parfait glass.
Repeat Step 2, reserving a few blueberries for the top of each glass.
Top with the remaining cake and spoon approximately 3 Tbs of the yogurt mixture into the center of the glass.
Top with the reserved blueberries and a mint leaf (if wanted) for garnish.
Refrigerate for 30 minutes before serving.
Servings: 2
Time preparation: 10 min.
Time total: 40 min.