Special equipment: a pastry bag fitted with a large round tip, 4 champagne flutes
Blend the yogurt and mascarpone in a medium bowl. Stir in the lemon juice, sugar and cinnamon. Transfer the mixture to a pastry bag fitted with a large round tip.
Pipe some of the yogurt mixture into 4 champagne flutes. Add a layer of blueberries, followed by yogurt, and then raspberries. Continue layering in this manner. Top each parfait with a strawberry to finish. Serve immediately.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.