Two-Berry Parfaits Recipe
Two-Berry Parfaits Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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."
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + cooling

Ingredients

  • 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

Directions

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.
Originally published as Two-Berry Parfaits in Taste of Home April/May 2004, p56

Nutritional Facts

1 each: 398 calories, 16g fat (10g saturated fat), 64mg cholesterol, 93mg sodium, 60g carbohydrate (48g sugars, 3g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Two-Berry Parfaits in Taste of Home April/May 2004, p56

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