Lemon Blackberry Parfaits Recipe 475 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.

BLACKBERRY PARFAITS

Blackberry Parfaits image

Categories Dessert Low Fat Kid-Friendly Blackberry Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Serves 4

Number Of Ingredients 12

Ingredients

1/4 cup all-fruit blackberry spread
2 tablespoons amaretto liqueur
1 1/2 teaspoons vanilla extract
1/3 cup sugar
2 tablespoons all purpose flour
2 tablespoons cornstarch
Pinch of salt
2 1/4 cups low-fat (1 %) milk
1 large egg
1 teaspoon unsalted butter
1/4 teaspoon almond extract
2 cups (about) frozen blackberries, thawed

Steps:

Whisk blackberry spread, 1 tablespoon amaretto and 1 teaspoon vanilla in small bowl until smooth.
Whisk sugar, flour, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in milk. Whisk in egg. Add butter. Whisk over medium heat until mixture comes to boil and thickens, about 6 minutes. Boil 1 minute longer, whisking constantly. Remove from heat. Whisk in almond extract, 1 tablespoon amaretto and 1/2 teaspoon vanilla.
Spoon 1 teaspoon blackberry spread mixture into bottom of each four 1-cup stemmed glasses. Top each with 4 blackberries, then with about 3 tablespoons hot pudding. Repeat layering twice more. Divide any remaining blackberries among glasses. Refrigerate until cold, about 3 hours. (Blackberry parfaits can be prepared 1 day ahead. Keep refrigerated.)

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