• Ingredients: 28
  • Serves: 4

Berry parfait with skim milk, juice and zest of 3 lemons, divided, sugar, cornstarch, nonfat greek yogurt, pint blue-berries, sugar, graham cracker crumbs.

Ingredients

  • 2 cups skim milk
  • Juice and zest of 3 lemons, divided
  • 1/4 cup sugar
  • 2 tbsps. cornstarch
  • 1/4 cup nonfat Greek yogurt
  • 1 pint blue-berries
  • 2 tbsps. sugar
  • 1/2 cup graham cracker crumbs

For dressing:

For salad:

  • 3/4 lb. small Yukon Gold or boiling potatoes
  • 1 pc. salmon fillet with skin
  • 3/4 lb. green beans, trimmed
  • 1 cup cherry tomatoes, halved
  • 2 oz. baby arugula
  • 2 hard boiled eggs
  • Handful of small basil leaves
  • 4 lemon wedges

Asian pear and grapefruit salad:

  • Special equipment: Ice cream maker

Salad:

  • 5 tbsps. extra-virgin olive oil
  • 3 tbsps. balsamic vinegar
  • 2 5-ounce packages baby arugula
  • 2 5-ounce packages soft goat cheese, broken into 1/2-inch pieces, chilled

Directions

  1. Step 1 Whisk milk, juice and zest of 2 lemons, sugar and cornstarch in a pot over medium heat until mixture thickens, 3 to 4 minutes.

    For this step you will need

  2. Step 2 Let cool 2 minutes. Whisk in yogurt. Cook blue-berries, juice and zest of remaining lemon and sugar in another pot over medium heat, mashing until a chunky sauce forms, 2 to 3 minutes.

    For this step you will need

  3. Step 3 Divide graham cracker crumbs and sauce among 4 glasses; top each with 1/2 cup yogurt pudding. Chill 1 hour.

    For this step you will need

Nutrition information

Calories 325 Carbohydrates 60 g (20%)
Fat 8 g (12%) Protein 7 g (14%)
Saturated Fat 2 g (8%) Sodium 305 mg (13%)
Polyunsaturated Fat 4 g Fiber 4 g (14%)
Monounsaturated Fat 2 g Cholesterol 2 mg (1%)