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Snack recipe · from the recipe book

Lemon Cottage Cheese Parfait with Blueberry Compote

Creamy, tangy lemon-whipped cottage cheese layered with a jammy no-cook mashed blueberry and raspberry sauce and fresh berries, smooth with no crunch.

Lemon Cottage Cheese Parfait with Blueberry Compote

Ingredients

  • 2⅔ cups600 gCottage cheese, 2%
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 2 tsp4 gLemon zest
  • 1½ tbsp20 gLemon juicedivided
  • 1½ tbsp35 gHoneydivided
  • 1 tsp4 gVanilla extract
  • 2 cups300 gBlueberriesdivided
  • 1¼ cups150 gRaspberries
  • ½ tsp1 gGround cinnamon

Steps

  1. Make the lemon cream first: in a blender or food processor, blend the cottage cheese, Greek yogurt, lemon zest, half of the lemon juice, half of the honey and the vanilla until completely smooth, about 1 minute. Chill while you make the sauce.
  2. Make the berry sauce: in a bowl, mash half of the blueberries with all of the raspberries, the remaining half of the lemon juice, the remaining half of the honey and the cinnamon until jammy but still a little chunky. Let stand 10 minutes so the juices thicken slightly.
  3. Set aside the remaining half of the blueberries, whole, for the fresh-fruit layer and topping.
  4. Build each of 4 glasses: spoon in one eighth of the lemon cream, then one eighth of the berry sauce, then a few of the whole blueberries.
  5. Repeat the layers in each glass with the remaining lemon cream, then the remaining berry sauce, and finish with the remaining whole blueberries on top.
  6. Serve right away, or cover and chill up to 4 hours.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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