Spring is here at Creekside Inn: A Bed and Breakfast. Each day green bursts from the trees and flowers are blooming in the gardens. We recently had a group of ladies up for a retreat, so I decided to make some fresh flavors for breakfast. One of the items on the menu was Lemon Curd Parfait and they were delish. I have never cooked with Lemon Curd so decided take a crack at it. Blending it with Greek yogurt gave it a delicious, smooth consistency, and topped with fresh strawberries & granola took it over the top.

Lemon Curd Parfait with Gingerbread Granola

Ingredients

• 1 1/2 cups old-fashioned oats (not quick)
• 1/4 cup almond butter
• 1/4 cup maple syrup (real maple syrup)
  
• 1 tbsp coconut oil (melted)
  
• 1 tbsp molasses
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp allspice
• 1 tsp vanilla extract
• 6 tbsp Lemon Curd
• 1/2 tsp Lemon paste (optional–gives more pronounced lemon flavor)
• 2 cups Greek vanilla yogurt
• 1 cup strawberries {chopped}

Instructions

TO MAKE THE GINGERSNAP GRANOLA: Preheat oven to 250 degrees.

1. Mix old-fashioned oats, almond butter, maple syrup, coconut oil, vanilla extract, and spices in a bowl. Spread granola mixture evenly on a cookie sheet.
   
2. Bake for 75 minutes, stirring twice {in 30-minute intervals}.
   

TO MAKE THE LEMON CURD YOGURT PARFAITS:

3. Stir 6 tbsp of lemon curd and lemon paste (optional) into 2 cups of greek vanilla yogurt. I used a whisk to make sure the lemon flavor was fully mixed in.
   
4. Add 1/2 cup of yogurt to each jar and top with 1/4 cup of chopped strawberries.
   
5. Add 1/4 cup+ granola to each jar.
   

* To preserve the freshness and crunch of the granola, store in a separate container and add before serving.

**For the jars I used Oui yogurt containers. Family enjoyed the yogurt and I saved the jars. Could also use them if making mousse, individual parfaits, individual cheesecakes