Lemon And Blueberry Yogurt Parfait (Low Fat) - cooking recipe

Ingredients

2/3 cup lemon curd
4 tablespoons sliced almonds
1 cup fat free Greek yogurt
2/3 cup fresh blueberries
2 tablespoons lemon juice
2 teaspoons sugar or 2 teaspoons Splenda granular

Preparation

Divide lemon curd into the bottom of two dessert dishes.
Put flaked almonds into a very hot pan and toast for about three minutes. Keep moving them constantly to make sure they don't burn.
Layer toasted almonds on top of lemon curd.
Put half a cup of Greek yogurt on top of the almonds in each dish.
Put the blueberries into a saucepan over medium heat.
Add the lemon juice and sugar and stir gently stir into the blueberries over the heat.
Keep stirring for about four minutes until the berries have popped and are cooked through.
Pour the blueberries on top of the yogurt layer along with any of the juices in the pan you cooked them inches.
Serve.