20 ginger snap cookies crushed (about 1 cup)
1 cup fresh blueberries
16 oz low-fat lemon yogurt
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.