Best Lemon Cherry Yogurt Parfait Recipes

Maraschino Cherry Parfaits image

Provided by Claire Saffitz

Yield Serves 8

Number Of Ingredients 15

For the homemade maraschino cherries:
3 pounds fresh cherries, pits removed
1 1/3 cups sugar
1/4 cup fresh lemon juice
1/2 cup Luxardo maraschino liqueur or kirsch (clear cherry brandy)
1 teaspoon almond extract
For the parfaits:
2 1/2 cups plain whole-milk Greek yogurt
2 1/2 cups sour cream
1/2 cup powdered sugar
Pinch of kosher salt
8 vanilla meringue cookies, broken into pieces
1 pound fresh cherries, pits removed
Special Equipment
A heatproof 1-quart jar

Steps:

Make the Maraschino cherries:
Set a mesh sieve over a medium bowl. Bring cherries, sugar, lemon juice, and 2/3 cup water to a simmer in a large saucepan over medium-low heat, stirring occasionally; cook until cherries have released their juices and are softened but still intact, 20-25 minutes. Pour cherries into prepared sieve, letting juices collect in bowl. Set cherries aside.
Return juices to same saucepan and bring to a simmer over medium heat. Cook until liquid is reduced to 1 1/2 cups (it will be a thin syrup at this point), 15-20 minutes. Remove from heat, add reserved cherries, and stir in liqueur and almond extract. Transfer maraschino cherries to jar, cover, and chill at least 24 hours before using.
To assemble:
Whisk yogurt, sour cream, powdered sugar, and salt in a large bowl until smooth; fold in meringue cookies.
Layer maraschino cherries, fresh cherries, and yogurt mixture into 8 glasses, dividing evenly.
Do Ahead
Maraschino cherries can be made 2 weeks ahead. Keep chilled.

Lemon - Cherry Yogurt Parfait image

Provided by Bunny's Warm Oven Blog @Bunny001

Number Of Ingredients 8

1 cup(s) heavy cream, chilled
1 cup(s) 2% greek-style plain yogurt
1/4 cup(s) cherry preserves ( i used 1/2 cup of cherry preserves)
1/4 teaspoon(s) unflavored gelatin ( i omitted the gelatin)
1 teaspoon(s) water
1 tablespoon(s) fresh lemon juice
1 teaspoon(s) finely grated lemon zest
3 tablespoon(s) confectioners' sugar

Steps:

I did make 2 adaptions, after tasting the cherry cream layer I decided I wanted more cherry flavor so I went from 1/4 cup of cherry preserves to 1/2 cup. I also omitted the gelatin, it was such a small amount and leaving it out didn't effect the dessert setting up at all. We loved this dessert, I hope you do too! Enjoy!
In a medium bowl, using an electric mixer, beat the heavy cream at high speed until firm. Add the yogurt and beat just until combined. Transfer half of the mixture to another bowl and fold in the cherry preserves.
In a small microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 1 minute. Microwave the gelatin at high power for 5 seconds, just until melted. Add the gelatin to the plain whipped cream mixture along with the lemon juice, lemon zest, and confectioners' sugar and beat at medium speed just until combined.
Spoon half of the lemon cream into 4 wineglasses and top with half of the cherry cream. Top with the remaining lemon and cherry creams and refrigerate for 20 minutes before serving.
For more homemade desserts, please visit Bunny's Warm Oven http://wwwbunnysovencom.blogspot.com/2014/01/lemon-cherry-yogurt-parfait.html

Yogurt Parfaits with Blueberries and Lemon image

Provided by Martha Stewart

Number Of Ingredients 4

3 containers blueberries (4.4 ounces each; about 3 cups)
1/2 cup confectionersâ€™ sugar
1 quart whole-milk plain yogurt, preferably Greek
1 teaspoon fresh lemon juice, plus 2 teaspoons freshly grated lemon zest

Steps:

Set aside 1/2 cup blueberries for garnish. Put remaining blueberries and 1/4 cup sugar in a medium saucepan. Cover; cook over medium heat 5 minutes. Uncover; cook, tossing occasionally, until berries begin to darken, 2 to 3 minutes. Bring to a boil; cook 1 minute more. Pour into a medium nonreactive bowl (glass or ceramic); let cool completely.
Put yogurt, remaining 1/4 cup sugar, and the lemon juice in a medium bowl. Set aside 1/2 teaspoon lemon zest for garnish. Very finely chop remaining 1 1/2 teaspoons lemon zest, then stir into yogurt. Set yogurt aside.
Divide blueberry sauce evenly among six juice glasses. Divide yogurt among glasses, and spoon over sauce. Sprinkle parfaits with reserved berries and zest. If not serving immediately, refrigerate, covered with plastic wrap, for up to 3 hours.