Cackleberry Yogurt & Fresh Berry Parfait

Presented by Chef Timothy Groody, Fork! Restaurant

Serves 4

Yogurt Lemon Curd

½ cup milk

½ cup lemon juice

½ cup sugar

5 egg yolks

1 T corn starch

1 cup cackleberry yogurt whipped

Heat milk & ½ the sugar until 185*.

Whisk remaining sugar & cornstarch into the yolks.

Temper in the heated milk slowly to the yolks, whisking the entire time.

Pour back into the pot.

Heat over medium heat.

Stir & scrape constantly with a rubber spatula until thick.

Lay out flat & cool in refrigerator or over an ice bath.

When cool whisk together with whipped yogurt.

Reserve in an airtight container, refrigerated for several days.

Parfait (4 8 oz glasses)

1 pt blueberries

½ pt blackberries

½ pt raspberries

In a small glass or bowl layer the berries(use each berry on every layer) & the yogurt curd.

The amount of layer is determined by the glass or bowl size.

Serve with a thin cookie.