Lemon Ginger Trifles with blueberries



20 ginger snap cookies crushed (about 1 cup)

1 cup fresh blueberries

16 oz low-fat lemon yogurt

whipped cream

1/2 cup lemon curd

1/2 cup chopped pecans

Lemon slices – optional


Whisk together yogurt and lemon curd until well blended.

Place 2 Tablespoons of cookie crumbs in wide mouth dessert dishes. Top with 1/4 cup yogurt mixture. Sprinkle 2 Tablespoons cookie crumbs over yogurt. Sprinkle on 1 tablespoon pecans. Pout another 1/4 cup yogurt mixture over pecans. Add 1/4 cup fresh blueberries.

Garnish with whipped cream and a few pecans.

Top with lemon slice, if desired.

Serves 4.