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Blueberry Lemon Pretzel Parfait

Blueberry Lemon Pretzel Parfait

Ingredients 8
April 03, 2023
Blueberry Lemon Pretzel Parfait
  • One-Timer Soft Pretzel Bites, cubed 12
  • Blueberries, fresh or frozen 1 1/2 Cups
  • Water 1/3 Cup
  • Granulated sugar 1/4 Cup
  • Heavy cream 2 Cups
  • Honey 1/4 Cup
  • Lemon curd 1 Cup
  • Lemon zest 1 Tbsp
  • 1.

    Cut the One-Timer Soft Pretzel Bites into small cubed pieces and set aside.

  • 2.

    Stir the blueberries, water, and sugar together in a small pot. Cook over medium-low heat until thickened and reduced by half, around 6-12 minutes. Let cool completely.

  • 3.

    Place the cream and honey in a larger mixing bowl and whip on high speed until the cream holds soft peaks.

  • 4.

    In serving glasses, alternate layers of whipped cream, pretzels, lemon curd, and blueberries, until full.

  • 5.

    Garnish with lemon zest and enjoy!

Ingredients: 

  • 12 One-Timer Soft Pretzel Bites, cubed
  • 1 1/2 Cups blueberries, fresh or frozen
  • 1/3 Cup water
  • 1/4 Cup granulated sugar
  • 2 Cups heavy cream
  • 1/4 Cup honey
  • 1 Cup lemon curd
  • 1 Tbsp lemon zest

Directions: 

  1. Cut the One-Timer Soft Pretzel Bites into small cubed pieces and set aside.
  2. Stir the blueberries, water, and sugar together in a small pot. Cook over medium-low heat until thickened and reduced by half, around 6-12 minutes. Let cool completely.
  3. Place the cream and honey in a larger mixing bowl and whip on high speed until the cream holds soft peaks.
  4. In serving glasses, alternate layers of whipped cream, pretzels, lemon curd, and blueberries, until full.
  5. Garnish with lemon zest and enjoy!

Lemon Curd Ingredients: 

  • 1/3 Cup granulated sugar
  • 1/3 Cup fresh lemon juice
  • 2 Tsp lemon zest
  • 2 Large eggs room temperature
  • 1/4 Cup butter room temperature

Lemon Curd Directions: 

  1. In a small saucepan combine sugar, lemon juice, lemon zest, and eggs.
  2. Add the butter and cook over low heat. Stir continuously with a whisk, until the first bubbles appear on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
  3. Refrigerate until cold.

 

 

 

 

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