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Lemon Blueberry Parfait Cups

Yield: 10
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Ingredients

  • 1 pint blueberries
  • 1 tablespoon granulated Splenda
  • 1 teaspoon cornstarch
  • 1 (1.34 oz.) box sugar free lemon pudding
  • 2 cups skim milk
  • 8 oz. fat-free Cool Whip

Instructions

  • Add the blueberries, Splenda, and cornstarch to a saucepan. Bring to a simmer, reduce heat and cook for 5 minutes. Use a fork to break up the blueberries. Let the blueberry mixture cool completely.
  • Add the lemon pie and skim milk to a medium mixing bowl. Whisk for 2 minutes.
  • Lay out 10 dessert cups.
  • Fill one piping bag with the lemon pudding and another piping bag with the Cool Whip.
  • Layer each dessert cup with Cool Whip, lemon pudding, the blueberry mixture, lemon pudding, and another layer of Cool Whip. Repeat until all 10 dessert cups are filled.