Lemon curd yogurt pots
Thick vanilla Greek yogurt rippled with tangy lemon curd, layered over crushed gingersnap cookies and topped with blueberries. Fresh, zesty and no-cook.
- Prep
- 8 min
- Cook
- No cooking
- Serves
- 4
- Per serve
- 330 kcal
Ingredients
Method
Stir the yogurt, honey, vanilla and most of the lemon zest together in a bowl until smooth.
Put the cookies in a zip-top bag and bash with a rolling pin into rough crumbs, leaving a few bigger chunks for crunch.
Divide half the crumbs between 4 small glasses or pots. Spoon in half the yogurt, add a tablespoon of curd to each and drag a teaspoon through it a couple of times to ripple.
Repeat with the remaining yogurt and curd, rippling the top layer so the yellow shows.
Finish with the blueberries, the rest of the crumbs and the leftover lemon zest. Serve straight away while the cookies are still crunchy.
Tips
- For gluten-free, swap the cookies for gluten-free shortbread or toasted sliced almonds; the rest is naturally gluten-free.
- Passionfruit curd or a spoonful of passionfruit pulp is a great swap for the lemon curd.
