Lemon Blueberry Parfaits

3 pkgs. (7 oz.) Tate's gluten free lemon cookies, crumbled

4 pkgs (1.7 oz.) sugar free instant lemon pudding mix*

2 t. lemon extract

heavy whipping cream

2 (8 oz.) cream cheese, softened

1/2 c. Monk fruit blend

1 1/2 t. vanilla

1/4 c. sour cream

1 1/2 t. lemon concentrate

lemon zest

blueberries

strawberries, cut in fan shape**

yellow food coloring (optional)

Place 2 T. cookie crumbles in bottom of clear plastic or glass serving cup with or without a stem. (I used a 3" tall stemmed cup, only 2" needed for the filling.)  I put 1 t. lemon concentrate mixed with water over the crumbs to make more of a crust like texture, and easier to spread cheesecake on top. (2 parts water & 1 part lemon concentrate). Prepare pudding mix as directed on pkg. *I couldn't find sf lemon pudding mix so I used sf vanilla and added 2 t. lemon extract. I added 10 drops yellow food coloring to pudding mix to make it a bright yellow color. Combine softened cream cheese, whipping cream, sour cream, monk fruit, vanilla, & lemon juice. Place on top of crumb mixture. Then put pudding on top of cream cheese mixture.  Place in refrigerator to set up for several hours or overnight. Leave enough room on top to add blueberries and lemon zest before serving. Makes 36 small parfaits.

**Strawberries can also be placed on top of parfaits before serving if desired. To make fan shape: Make thin little slices all the down but not all the way through the top, and then give it a little push. The greenery can be left on or off.

***Lemon zest will keep strawberries from turning brown before serving.

****These could also be made as breakfast parfaits by substituting plain or vanilla yogurt for the cheesecake or pudding.

1st pic: lemon cookies, 2nd pic: crumbs in bottom of parfait cups, 3rd pic: cheesecake layer, 4th pic: pudding added on top, 5th Pic: strawberry fans, 6th pic: fruit added before serving. These were a big hit!