Lemon Curd and Vanilla Cheesecake Parfaits

• Produce

  • 1 tbsp Lemon, zest

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Lemon juice, fresh

• Baking & Spices

  • 3 tbsp Granulated sugar depending on desired level of sweetness
  • 1 tbsp Vanilla extract
  • 1 Whipped cream

• Snacks

  • 6 Graham crackers

• Dairy

  • 4 oz 1/3 less fat cream cheese, less fat
  • 2 tsp Butter
  • 12 oz Non-fat or 2% greek yogurt, plain

• Other

  • 1/4 teaspoon vanilla bean paste or extract (optional

Found on reciperunner.com

Description

Ingredients

• 1/2-2/3 cup granulated sugar, Use 1/2 cup if you want it extra tart.
• 2 eggs
• 1 tablespoon lemon zest
• 1/2 cup fresh lemon juice
• 1/4 teaspoon vanilla bean paste or extract (optional)
• 2 teaspoons cold butter, cut into small pieces
• 12 ounces plain non-fat or 2% Greek yogurt
• 4 ounces 1/3 less fat cream cheese, softened
• 3-4 tablespoons granulated sugar depending on desired level of sweetness
• 1 tablespoon vanilla extract
• 6 graham crackers, crushed
• Whipped cream for topping the parfaits (optional but recommended)

Directions

• Combine the sugar, lemon zest and eggs in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and the mixture turns light in color (about 2-3 minutes).
• Stir in lemon juice and cook for about 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
• Remove from the heat and whisk in the cold butter and vanilla bean paste or extract.
• Strain the curd for a smoother texture.
• Cool the lemon curd before covering and chilling in the fridge for at least 2 hours.
• In the bowl of a mixer with the whisk attachment or using a handheld mixer, whisk together the softened cream cheese, yogurt, sugar and vanilla on medium-high speed until smooth and fluffy, about 3 minutes.
• Scrape down the sides of the bowl as needed.
• Spoon about 3 tablespoons of the graham cracker crumbs into four jars, glasses or bowls.
• Layer equal amounts of the vanilla cheesecake and lemon curd into the jars.
• Serve immediately or cover and refrigerate until ready to serve.
• Top with whipped cream before serving.