For a cool, delicious dessert, try this Berry Parfait with Lemon Curd Dip. Greek yogurt is a good source of protein. Fresh strawberries, raspberries and blueberries add cancer-fighting phytochemicals to the dish.
Berry Parfait with Lemon Curd Dip
1/4 cup nonfat Greek yogurt, divided
1/4 cup berries in season, divided
3 Tbsp Lemon Curd Dip, divide
1 whole strawberry with nice leaves
In a parfait glass, layer 1 tablespoon Greek yogurt, 1 tablespoon berries, 1½ tablespoon lemon curd dip. Repeat layers with 2 tablespoon yogurt, 1½ tablespoon berries, 1½ tablespoon lemon curd. Top with 1 tablespoon yogurt, remaining blueberries and whole strawberry.
Per serving: 210 calories, 6 g fat (3.5 g sat fat), 29 g carbohydrates, 7 g protein, 2 g fiber 25 mg sodium.
Lemon Curd Dip
3 large egg yolks
2/3 cup sugar
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, thinly sliced and chilled
Whole strawberries, with hulls
In heavy, medium saucepan, whisk to combine egg yolks, sugar and lemon juice. Over medium-low heat, cook while whisking constantly until mixture looks silky and lightly coats a wooden spoon. When you run a finger down back of spoon, it should leave a clear line. This takes up to 10 minutes. If mixture starts to steam, reduce heat.
Off heat, add cold butter and whisk rapidly until combined. Scoop lemon curd into bowl or serving bowl and let stand until room temperature.
Cover lemon curd with plastic wrap, pressing against surface, and refrigerate curd for at least 12 and preferably 24 hours. It will thicken as it chills. Lemon Curd keeps for 4 days, tightly covered in refrigerator.
To serve, set bowl of chilled lemon curd on large plate and surround it with strawberries.
Serves 6. Per serving: About 3 Tbsp.
Per serving: 152 calories, 6 g fat (3 g sat fat), 24 g carbohydrates, 18 g protein, 0 g fiber 5 mg sodium.
Recipe from the American Institute for Cancer Research.