Grapefruit Curd And Honeyed Yogurt Parfaits

• FOR THE GRAPEFRUIT CURD:
• 1/3 cups Granulated Sugar
• 1 whole Egg
• 1 whole Egg White
• 1 Tablespoon Grapefruit Zest
• 2/3 cups Freshly Squeezed Grapefruit Juice, Strained
• FOR THE PARFAITS:
• 1 cup Plain, Non-fat Greek Yogurt
• 1 Tablespoon Honey
• 1/4 cups Grapefruit Curd
• 1/4 cups Slivered Almonds, Toasted
• 1/3 cups Unsweetened, Shredded, Coconut, Toasted

1. In a small saucepan over medium heat, whisk together sugar, egg, egg white, and grapefruit zest until the sugar has dissolved, about 3 minutes. Pour in the grapefruit juice and whisk constantly until the curd has thickened, about 5 minutes.
2. Pour the grapefruit curd through a fine mesh strainer, then cover and refrigerate it for at least 3 hours. When the grapefruit curd has chilled, remove it from the refrigerator.
3. In a small bowl, whisk together the Greek yogurt and honey.
4. In glasses or bowls, starting layering 1/4 cup of honeyed yogurt, 1 tablespoon of the grapefruit curd, 1 tablespoon of the toasted slivered almonds, and 1 tablespoon of the toasted coconut. Repeat layering process, ending with grapefruit curd, toasted almonds, and toasted coconut on top.
5. Serve immediately.

curd, sugar, egg, egg white, freshly squeezed grapefruit juice, yogurt, honey, ubc, ubc, coconut

Taken from tastykitchen.com/recipes/breakfastbrunch/grapefruit-curd-and-honeyed-yogurt-parfaits/ (may not work)