These Lemon Gingersnap Parfaits are the perfect holiday dessert recipe. Made with just a few simple ingredients, they’re easy to assemble and oh so festive!
Thanks to Davidson’s Safest Choice Eggs for sponsoring this post.
As you know, I’ve been teaming up with my friends at Davidson’s Safest Choice Eggs this year but bring you a bunch of delicious recipes! Today’s recipe is the last in the series and it’s absolutely perfect for the holidays!
To recap, so far we’ve covered protein-packed snacks with these Baked Scotch Eggs, veggies for breakfast with this Spring Breakfast Salad (would be delicious with your fav winter veggies), an easy dessert with this Strawberry Cookies and Cream Ice Cream (no ice cream maker required!), a quick back to school breakfast with this Egg-In-A-Hole Breakfast Sandwich and a Pork and Egg Breakfast Pizza that’s perfect for morning tailgate parties!
Remember that Davidson’s Safest Choice eggs are pasteurized, which means you can safely eat them raw or undercooked without worrying about bacteria! But they can also be used and cooked just like normal eggs in recipes like this one!
Today we’re focusing on dessert. If you’ve never tried the Lemon-Gingersnap flavor combination, you’re in for a real treat! These parfaits are made with crushed gingersnaps, plain yogurt and homemade lemon curd. Plus they’re topped with pomegranate arils for a festive touch! The lemon curd makes a small batch that’s perfect for making just a few parfaits for your family.
You could swap the plain yogurt for vanilla for some extra flavor if you wanted, or add a few pumpkin seeds to make them red and green for the holidays and add a little crunch!
This should be enough to make 2-3 parfaits depending on how much lemon curd you put in each parfait. The curd may thicken up as it cools. If it gets too thick, just add a splash of water and stir to thin it out.
Head over to the Safe Eggs blog to grab the recipe! Just click the link below:Make these Lemon Gingersnap Parfaits for a festive holiday dessert.Click To Tweet