Raspberry Parfaits


Layered desserts are so pretty and elegant that they always get oohs and aahs when served. This very simple recipe is one of our favorites because it's quick to prepare and can be made a day ahead of serving. For a patriotic Fourth of July theme, alternate layers of red raspberries and blueberries.


1 cup cream cheese (8 ounces, at room temperature)
1/3 cup confectioner's sugar (or more to taste)
1 cup heavy (whipping) cream
  grated zest of 1 lemon
1 teaspoon fresh lemon juice (or more to taste)
2 pints fresh raspberries (or combination of berries)
  Fresh mint sprigs (as garnish)


Place the cream cheese and sugar in a bowl and beat with an electric mixer on medium speed until the mixture is fluffy. Slowly add the heavy cream, beating until all of it is incorporated. Add the lemon zest and lemon juice. Taste and adjust the sugar and lemon juice as desired.

If you don't have parfait glasses, use wine goblets or martini glasses. Place a layer of berries (about one inch high) in each glass and top with a dollop of cream. Repeat, alternating berries with a layer of cream, until you have 3 layers of berries, ending with a dollop of cream on the top. Garnish the parfaits with one or two raspberries and a sprig of mint. If not serving immediately, refrigerate.


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