For lemon cream: Whip 1/2 cup heavy cream until it forms soft peaks. Fold in 1 cup plain Greek yogurt and 1/4 cup lemon curd until combined.
To assemble: Divide 1/4 cup blueberry preserves into 4 tumblers or parfait glasses, followed by 1/2 cup lemon cream and 2 tablespoons lemon curd. Top glasses with a small dollop each of lemon cream and blueberry preserves and sprinkle with 1/4 cup crushed gingersnap cookies.
Source: Hannaford fresh Magazine, January - February 2016