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Blueberry Lemon Shooters

Jan 1, 2010 12:00 PM

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Photo: U.S. Highbush Blueberry Council

From: Chef Steven Jayson, Mythos Restaurant, Universal Studios, Orlando, FL. Yield: 12 servings.

1½ cups pound cake crumbs

1½ cups prepared lemon curd

1½ cups fresh blueberries

1 cup whipped cream

Into 12 shot glasses (each about 2½ oz.), layer half the cake crumbs, the lemon curd and the blueberries. Repeat. Top with a swirl of whipped cream. Refrigerate until ready to serve.

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