- 2 tbsp (25 mL) cornstarch
- ½ cup (125 mL) cold water
- 2/3 cup (150 mL) granulated sugar
- 1 tbsp (15 mL) finely grated lemon zest
- 1/3 cup (75 mL) freshly squeezed lemon juice
- 2 egg yolks
- 1 cup (250 mL) plain low-fat yogurt
- ½ cup (125 mL) whipping (35%) cream
- 4 cups (1 L) fresh berries, such as sliced strawberries, raspberries or blueberries
- Additional berries, fresh mint sprigs and grated lemon zest
- In a small saucepan, combine cornstarch with water; whisk until smooth. Add sugar, lemon zest, juice and egg yolks; cook over medium heat, whisking constantly, until mixture comes to a full boil; cook for 15 seconds. Remove from heat and pour into a large bowl. Let cool slightly. Cover surface with plastic wrap; refrigerate for 2 hours or until chilled. (Recipe can be prepared to this point up to 1 day ahead.)
- Whisk lemon mixture until smooth. Whisk in yogurt.
- In bowl, using electric mixer, beat cream until stiff peaks form. Gently fold into lemon-yogurt mixture.
- Arrange half the berries in six parfait or large wine glasses. Top with half the lemon fool; layer with remaining berries and lemon fool. (Recipe can be prepared to this point and refrigerated for up to 4 hours.) To serve, garnish with whole berries, mint sprigs and grated lemon zest.