Blueberry Lemon Parfait

BLUEBERRY LEMON DROP BISCUIT:

1. This recipe transforms any leftover Blueberry Lemon Drop Biscuits into a unique and delicious breakfast parfait.

1 oz equivalent WG blueberry muffins or bread can be used instead of the blueberry lemon drop biscuits.

If using blueberry muffins or bread, toss fresh blueberries with lemon zest to ensure the blueberry-lemon flavor. Two tablespoons lemon zest for every 4 1/2 pounds fresh blueberries works well.

DAY PRIOR TO SERVICE:

No bare hand contact with ready to eat food.

1. Wash blueberries under cool running water. Remove any stems or bad blueberries. Drain and allow blueberries to dry before adding to parfaits.
2. Using a mixing bowl, whisk ground ginger into vanilla yogurt until well blended.
3. In a clear cup, add 1/2 cup ginger yogurt, then 1/4 cup blueberries.
4. Store, labeled, dated, and wrapped in the cooler.

Hold at 41°F or below.

DAY OF SERVICE:

No bare hand contact with ready to eat food.

1. Top each parfait with 1 oz. blueberry lemon biscuit, crumbled into medium pieces.
2. Cold hold parfaits for service.

Hold at 41°F or below.

3. Serving is 1 parfait.