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Two-Berry Parfaits

 Two-Berry Parfaits
Mary Relyea of Canastota, New York sent the recipe for this pretty layered treat. She relates. "For variety, I use whatever fresh berries are in season."
6 ServingsPrep: 20 min. + cooling


  • 1 package (10 ounces) frozen unsweetened raspberries, thawed
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 2 cups frozen sliced sweetened strawberries, thawed
  • 2 teaspoons lemon juice
  • 1 quart vanilla ice cream
  • 1 cup (8 ounces) sour cream


  • Drain raspberries, reserving juice in a 1-cup measuring cup. Set
  • raspberries aside. Add enough water to juice to measure 1 cup. In a
  • saucepan, combine sugar and cornstarch; stir in raspberry juice
  • mixture until smooth.
  • Add the strawberries. Bring to a boil over medium heat; cook and stir
  • for 2 minutes or until thickened. Remove from heat; stir in lemon
  • juice and raspberries. Cover and refrigerate for 30 minutes.
  • In six parfait glasses, layer 2 tablespoons berry sauce, one scoop of
  • ice cream, 2-3 tablespoons sour cream, 3 tablespoons sauce and
  • another scoop of ice cream. Drizzle with remaining sauce. Yield: 6
  • servings.