Dress Up Fresh Berries With Lemon Berry Parfaits Food

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LEMON PARFAITS WITH RASPBERRIES



Lemon Parfaits with Raspberries image

Categories     Berry     Dessert     No-Cook     Raspberry     Lemon     Summer     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 5

1 1/2 cups chilled whipping cream
1 1/4 cups purchased lemon curd (from two 11 1/4-ounce jars)
2 1/2 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
3 1/2 cups fresh raspberries (from three 1/2-pint baskets)

Steps:

  • Using electric mixer, beat cream in large bowl until stiff peaks form. Mix lemon curd, lemon juice and peel in another large bowl to blend. Fold in whipped cream, then 2 1/2 cups raspberries.
  • Divide lemon mixture among six 8- to 10-ounce wineglasses or dessert cups. Cover and chill until parfaits are cold, at least 30 minutes and up to 1 day.
  • Sprinkle remaining 1 cup raspberries atop parfaits and serve immediately.

FRESH BERRY AND LEMON PARFAIT



Fresh Berry and Lemon Parfait image

Make and share this Fresh Berry and Lemon Parfait recipe from Food.com.

Provided by pink cook

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (3 1/2 ounce) package instant lemon pudding mix
1 1/2 cups 2% low-fat milk
1 cup Cool Whip Lite, frozen and thawed
12 gingersnap cookies, coarsely crushed (about 1 cup)
2 cups fresh raspberries (or mix with strawberries and blueberries)

Steps:

  • In a medium bowl, add lemon pudding mix to 1-1/2 cups milk and beat with wire whisk until pudding is dissolved. Then fold Cool Whip cream into prepared lemon pudding.
  • In 4 to 6 individual serving glasses, spoon a layer of the pudding mixture; sprinkle lightly with cookie crumbs and a layer of raspberries, or strawberries and blueberries combined.
  • Repeat layers one more time, ending with the pudding. Cover and refrigerate for about 30 minutes.
  • Garnish with mint sprigs and some berries, if like.

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  • Crack the eggs into a medium bowl and beat well. Add the sugar and lemon juice and whisk until sugar is mostly dissolved. Set aside.
  • Fill the bottom of a double boiler pan with an inch of water. Bring to a simmer, then turn the heat down to low. Melt the butter in the top of double boiler. Add the egg mixture and cook, stirring constantly, until smooth and thick enough to coat a metal spoon, about 10 minutes. (If you get any bits of cooked egg, pass the mixture through a fine sieve to remove.) Stir in the lemon zest and pour into a shallow bowl. Chill in the refrigerator until cold.
  • Pour the chilled whipping cream into the bowl of an electric mixer and beat until the cream holds firm peaks (when you lift the whisk or beaters out of the bowl, the peak should hold its shape without drooping; if the cream looks grainy, you’ve gone too far and should start over). Be sure the lemon mixture is completely cool; then, using a rubber spatula, gently fold it into the whipped cream.
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