Blueberry Cheesecake Parfaits
Prep time: 5 minutes
Cook time: 10 minutes
1 1/3 cup fresh or frozen blueberries
1 tsp lemon juice
1 tsp cornstarch
1 tbsp sugar
4 graham crackers
3/4 cup vanilla yogurt
Turn a small sized pot on medium heat. While heating, squeeze lemon juice into a bowl. Place two tablespoons of lemon juice into a small bowl, combine with corn starch and whisk. Once pot has heated, place in blueberries. If using fresh blueberries, squish with a fork or other utensil to allow for some juice to escape. Add in your lemon juice mixture and sugar, stir until evenly combined. If using fresh blueberries, at this stage a teaspoon or so of water may be required to reduce the compote down to desired consistency. Bring compote to a boil, reduce to low heat, let simmer or two minutes, stirring occasionally. Remove from heat and let cool.
Place graham crackers in a bag and break them into fine pieces using the back of a wooden spoon or other similar utensil.
Start layering: begin with a layer of graham cracker crumbs in a bowl or cup of your choice, next add a layer of yogurt, then a layer of blueberries. Repeat layering again. Optional: top with lemon zest.