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Fresh Blueberry and Lemon Parfait

Fresh Blueberry and Lemon ParfaitLayers of extra creamy lemon pudding, crumbled gingersnap cookies and fresh blueberries make up this simple, yet elegant dessert served in glass stemware.

Variation Tip: Try using coarsely crushed shortbread cookies in place of the gingersnaps.

Recipe Ingredients:

1 (3.4-ounce) package instant lemon pudding
1 1/2 cups milk
1 cup heavy (whipping) cream
12 gingersnap cookies, coarsely crushed (about 1 cup)
1 pint fresh blueberries (2 to 2 1/2 cups)

Cooking Directions:

  1. Prepare instant lemon pudding according to package directions, using the milk.
  2. In a medium-sized bowl, with an electric mixer at medium-high speed, beat cream until soft peaks form.
  3. Fold whipped cream into prepared lemon pudding.
  4. In 4 or 6 individual serving glasses or a 1-quart bowl, spoon a layer of the pudding mixture.
  5. Sprinkle lightly with cookies and a layer of blueberries.
  6. Repeat layers one more time, ending with the pudding.
  7. Refrigerate, covered, for about 30 minutes.
  8. Garnish with mint sprigs and blueberries, if desired.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of the recipe): 320 calories, 37.5 g carbohydrate, 18 g total fat, 10.8 g saturated fat.

Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.