4th of July Fruit Parfait
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 8 ounces cream cheese, at room temperature
- 6 tablespoons powdered sugar
- 1 cup whipping cream
- 1 1⁄2 teaspoons lemon juice (fresh)
- 2 cups blueberries (fresh, sprinkled with sugar)
- 2 cups strawberries (fresh, or red raspberries sprinkled with sugar)
- fresh mint leaves (to garnish) or lemon balm (to garnish)
directions
- In a medium mixing bowl, place the cream cheese, lemon juice, and powdered sugar. Whip with an electric mixer until fluffy. Slowly add whipping cream, a little at a time, and continue beating until the cream is incorporated and the mixture is fluffy.
- Into tall wine glasses or champagne flutes, spoon some blueberries into the glass, then a dollop of whipped cream mixture. Add some strawberries or raspberries, then another dollop of whipped cream. Continue until glass is full, then garnish with mint leaves or lemon balm.
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Reviews
-
I made this tasty dessert using a bag of Mixed, Frozen Berries, and Splenda. The combination of berries included raspberries, blueberries and strawberries, and made a really delicious Parfait. Served up, as you suggested in champagne flutes, it looks too good to eat, but we did anyway; no point in letting all that good fruit go to waste. Thanks again, Pellerin for contributing to a successful dinner, which also included your Perfect Filets Mignon Steaks with Mushrooms #127958.
RECIPE SUBMITTED BY
Pellerin
Eugene
An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience.
FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers