1 16-oz container of zero-fat Greek yogurt
2 Tbsp lemon curd, homemade or store-bought
Zest of 1 lemon
1 cup walnut halves
In a bowl, stir together the yogurt and lemon curd (this can be done 1-2 hours ahead; cover and refrigerate). Divide into 6 small bowls or ramekins (this makes small, but filling, portions). Sprinkle with lemon zest and walnut halves, and serve cold.