Fresh blueberries layered in parfait glasses
with crumbled gingersnaps and lemon pudding combined with whipped
cream.
Fresh Blueberry and
Lemon Parfait
- 1 (3.4-ounce) package instant lemon pudding
mix
- 1 1/2 cups milk
- 1 cup whipping cream
- 12 gingersnap cookies, coarsely crushed
(about 1 cup)
- 2 to 2 1/2 cups fresh blueberries
- Mint sprigs for garnish (optional)
- Additional blueberries for garnish
- Prepare instant lemon pudding according
to package directions, using 1 1/2 cups milk.
- In a medium bowl, with an electric mixer
at medium-high speed, beat cream until soft peaks form. Fold
whipped cream into prepared lemon pudding.
- In either 4 to 6 parfait or wine glasses
or a 1-quart bowl, spoon a layer of the pudding mixture; sprinkle
lightly with cookies and a layer of blueberries. Repeat layers
one more time, ending with the pudding. Refrigerate, covered,
for about 30 minutes.
- Garnish with mint sprigs and blueberries,
if desired, and serve.
Makes 4 to 6 servings.
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