LEMON BLACKBERRY CHEESECAKE PARFAIT
Steps:
- For the lemon curd: Combine the granulated sugar, butter, lemon zest and juice and egg in a large microwave-safe bowl (the mixture will bubble and triple in volume during cooking). Microwave on high in 1-minute intervals, stopping to remove the bowl and stir well after each interval. Continue until the curd thickens enough to coat the back of a spoon, about 6 minutes. Strain into a clean bowl, cover the surface with plastic wrap and cool in the refrigerator (the curd will continue to thicken as it cools).
- For the lemon cheesecake layer: Combine the cream cheese, cream, confectioner's sugar, lemon zest and juice and extract in a large bowl and beat with an electric mixer until it holds stiff peaks. If the cream cheese isn't very soft, you may have to whip for up to 5 minutes to get the lumps out. Refrigerate until ready to use.
- For the parfait: Divide half of the cake among six 2-cup mason jars or glasses (1/2 cup of cake per jar). Top with about half of the cream cheese mixture (about 1/4 cup) followed by all of the lemon curd. Divide the remaining cake, followed by the cream cheese mixture, among the jars. Top with the blackberries. Eat immediately or refrigerate up to 4 hours.
LEMON-BLUEBERRY CHEESECAKE PARFAITS
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings, 3/4 cup
Number Of Ingredients 7
Steps:
- Beat cream cheese and yogurt in medium bowl with mixer until blended. Add honey and lemon juice; mix well. Gently stir in COOL WHIP.
- Spoon graham crumbs evenly into 4 dessert glasses, top with cream cheese mixture and blueberries. Sprinkle with lemon zest.
- Refrigerate 20 min.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.9133 g, Sugar 0 g, Protein 6 g
LEMON-BLACKBERRY PARFAITS RECIPE - (4.7/5)
Provided by juliedee29
Number Of Ingredients 9
Steps:
- n a small heavy saucepan over medium heat, whisk the eggs, 1/2 c. sugar, lemon juice, and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened & coats the back of a spoon. Transfer to a small bowl; cool. Cover & refrigerate until chilled. In a small bowl, beat cream cheese & remaining sugar until smooth. Fold in lemon mixture & 1 c. cool whip. Spoon half of the cream cheese mixture into six parfait glasses. Top with half of the berries & half of the cracker crumbs. Repeat layers. Top with remaining cool whip. Serve immediately.
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- Cover with plastic wrap, pressing directly atop lemon curd., Chill at least 1-2 hours before using it.
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