Lemon Blackberry Cheesecake Parfait Food

LEMON BLACKBERRY CHEESECAKE PARFAIT

Lemon Blackberry Cheesecake Parfait image

Provided by Trisha Yearwood

Categories dessert

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup granulated sugar
4 tablespoons unsalted butter, softened
1/2 teaspoon finely grated lemon zest plus 1/2 cup lemon juice
1 large egg
1 1/2 cups cream cheese, softened
1 1/4 cups heavy cream
1 1/4 cup confectioners' sugar
1 teaspoon finely grated lemon zest plus 3 tablespoons lemon juice
1 teaspoon vanilla extract
6 cups lightly packed cubed angel food cake (a little more than 1/2 cake)
1 1/2 cups fresh blackberries

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

Lemon-Blueberry Cheesecake Parfaits image

Provided by My Food and Family

Categories Recipes

Time 30m

Yield 4 servings, 3/4 cup

Number Of Ingredients 7

Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup plain Greek-style yogurt
1 Tbsp. honey
2 tsp. zest and 1 Tbsp. juice from 1 lemon, divided
1 cup (about 1/3 of 8-oz. tub) thawed COOL WHIP Whipped Topping
1/2 cup graham cracker crumbs
1/3 cup blueberries

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)

Lemon-Blackberry Parfaits Recipe - (4.7/5) image

Provided by juliedee29

Number Of Ingredients 9

Ingredients

3 eggs
1/2 cup PLUS 1/4 cup sugar, divided
3/4 cup lemon juice
1 T. grated lemon peel
2 T. butter
4 oz. fat-free cream cheese
1 cup PLUS 6 T. cool whip, divided
3 cups fresh blackberries
3 whole graham crackers, crushed

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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