Lemon Bar Parfait Recipes

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LEMON BAR PARFAIT



Lemon Bar Parfait image

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5m

Yield 1

Number Of Ingredients 4

1 Fiber One™ 90 calorie lemon bar
1/2 cup frozen reduced-fat whipped topping, thawed
3/4 tsp. grated lemon peel
1/2 tsp. fresh lemon juice

Steps:

  • Cut lemon bar into bite-sized pieces. In small bowl, mix whipped topping, lemon juice, and a teaspoon of lemon peel. In small serving glass, layer lemon bar pieces and whipped topping mixture. Repeat until gone. Garnish with remaining lemon peel.

Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 5 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 17 g, TransFat 0 g

CREAMY LEMON PARFAIT



Creamy Lemon Parfait image

Make and share this Creamy Lemon Parfait recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

6 ounces cream cheese, softened
3/4 cup confectioners' sugar, sifted
1 pinch salt
1 cup heavy cream
1 1/2 tablespoons fresh lemon juice
1 teaspoon grated lemon, zest of
4 cups blueberries or 4 cups raspberries
of fresh mint (to garnish) (optional)

Steps:

  • combine cream cheese sugar and salt in a bowl.
  • beat with an electric mixer until smooth.
  • add heavy cream and beat on low speed, scraping down the sides of the bowl as needed.
  • increase the speed to medium and beat until soft peaks form.
  • add lemon juice and zest and stir to blend.
  • in 4 wine glasses or parfait bowls layer bottoms with berries, top with cream, layer with more berries.
  • top each glass with a dollop of cream and garnish with mint.

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  • Crack the eggs into a medium bowl and beat well. Add the sugar and lemon juice and whisk until sugar is mostly dissolved. Set aside.
  • Fill the bottom of a double boiler pan with an inch of water. Bring to a simmer, then turn the heat down to low. Melt the butter in the top of double boiler. Add the egg mixture and cook, stirring constantly, until smooth and thick enough to coat a metal spoon, about 10 minutes. (If you get any bits of cooked egg, pass the mixture through a fine sieve to remove.) Stir in the lemon zest and pour into a shallow bowl. Chill in the refrigerator until cold.
  • Pour the chilled whipping cream into the bowl of an electric mixer and beat until the cream holds firm peaks (when you lift the whisk or beaters out of the bowl, the peak should hold its shape without drooping; if the cream looks grainy, you’ve gone too far and should start over). Be sure the lemon mixture is completely cool; then, using a rubber spatula, gently fold it into the whipped cream.
  • Place a large spoonful of berries into each glass (leave room for 2 layers of berries and 2 layers of cream) and top with a generous dollop of lemon cream. Top with another layer of berries and lemon cream. Cover with plastic wrap and chill until ready to serve. (Parfaits can be assembled up to this point several hours ahead of time.) Right before serving, top each parfait with a shortbread cookie and sprig of fresh mint.


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