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Show your patriotic colors with this festive
dessert of fluffy sweetened cream cheese layered alternately
with sweetened blueberries and red raspberries in parfait glasses.
Fourth of July Parfait
- 1 (8-ounce) package cream cheese, softened
- 6 tablespoons powdered sugar
- 1 cup whipping cream
- 1 to 2 teaspoons fresh lemon juice, to
taste
- 1 pint fresh blueberries, rinsed, drained
and lightly sprinkled with granulated sugar
- 1 pint fresh red raspberries, rinsed,
drained and lightly sprinkled with granulated sugar
- Fresh mint leaves for garnish (optional)
- In a medium bowl, beat the cream cheese
and powdered sugar with an electric mixer until fluffy. Slowly
add whipping cream a little at a time, beating until mixture
is fluffy. Add lemon juice, to taste.
- To assemble parfaits, use parfait glasses,
tall wine glasses or champagne flutes. Spoon 1 inch of blueberries
into glass, top with a dollop of cream then spoon 1 inch of raspberries,
followed by another dollop of cream. Spoon another layer of blueberries,
another dollop of cream and top the parfait with a spoonful of
red raspberries. Garnish with mint leaves, if desired.
Serves 6 to 8.
Cook's Tip: If you'd like to add some crunch
to this recipe, crush some shortbread cookies (or similar cookie)
into crumbs and toss with a small amount melted butter. Incorporate
this crumb mixture into the layers of the parfait.
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