Lemon Berry Parfait Recipes
LEMON BERRY PARFAIT
A light and luscious dessert to make through the spring and summer months (depending on the area of the country you are from) while berries are at the peak.
Provided by BeckyF
Categories Dessert
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar and cornstarch in a saucepan.
- Whisk in egg until smooth.
- Add milk and light cream.
- Cut in a 2" strip of yellow zest from lemon and add.
- Cook over low heat, stirring constantly, until mixture coats spoon well, about 20 minutes.
- Pour through a strainer into a bowl.
- Ssqueeze 1 Tbsp.
- juice from the lemon and stir in.
- Press plastic wrap directly on the surface of this pudding so a skin won't form and let cool 20 minutes.
- Refrigerate until chilled, about 1 hour.
- Hull and halve or slice strawberries.
- Layer lemon pudding with berries in parfait glases.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 334, Fat 15.5, SaturatedFat 9, Cholesterol 101, Sodium 73.6, Carbohydrate 46.6, Fiber 4.8, Sugar 29, Protein 6.3
FRESH BERRY AND LEMON PARFAIT
Make and share this Fresh Berry and Lemon Parfait recipe from Food.com.
Provided by pink cook
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, add lemon pudding mix to 1-1/2 cups milk and beat with wire whisk until pudding is dissolved. Then fold Cool Whip cream into prepared lemon pudding.
- In 4 to 6 individual serving glasses, spoon a layer of the pudding mixture; sprinkle lightly with cookie crumbs and a layer of raspberries, or strawberries and blueberries combined.
- Repeat layers one more time, ending with the pudding. Cover and refrigerate for about 30 minutes.
- Garnish with mint sprigs and some berries, if like.
LEMON BLUEBERRY PARFAIT
Juicy blueberries and bright lemon curd combine in a creamy parfait that is delicious, but simple to make.
Provided by lutzflcat
Categories Parfait
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken).
- Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing.
- Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint.
- Move glasses to the fridge, and chill for 30 minutes or longer.
Nutrition Facts : Calories 587 calories, Carbohydrate 68 g, Cholesterol 173.3 mg, Fat 36.6 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 22.3 g, Sodium 86.5 mg
LEMON PARFAITS WITH RASPBERRIES
Steps:
- Using electric mixer, beat cream in large bowl until stiff peaks form. Mix lemon curd, lemon juice and peel in another large bowl to blend. Fold in whipped cream, then 2 1/2 cups raspberries.
- Divide lemon mixture among six 8- to 10-ounce wineglasses or dessert cups. Cover and chill until parfaits are cold, at least 30 minutes and up to 1 day.
- Sprinkle remaining 1 cup raspberries atop parfaits and serve immediately.
LEMON CHIA SEED PARFAITS
Steps:
- Combine the first 6 ingredients. Layer half of the yogurt mixture into 4 small parfait glasses or custard cups. Top with half of the berries. Repeat layers.,
Nutrition Facts : Calories 214 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 48mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges
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- Make the blueberry compote: in a saucepan mix together the frozen blueberries, 3 tablespoons of sugar, and 2 tablespoons of lemon juice. Add the water. Bring to a boil over a medium high flame, stir and cover. Cook for 5 minutes then turn off the heat. Leave on the stove covered for 10 minutes. The berries will continue to cook in the pan. Uncover and leave to cool down in the fridge.
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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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