Frosty Raspberry Parfaits

Photo by Heather S.

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Ingredients

  • 4

    cups fresh or frozen raspberries, thawed, divided

  • 4

    egg yolks, lightly beaten

  • 1/2

    cup sugar

  • 1

    teaspoon vanilla extract

  • 1

    cup heavy whipping cream, whipped

  • Additional fresh raspberries, optional

Directions

Place 2 cups raspberries in a food processor; cover and process until blended. Press through a fine mesh strainer; discard seeds and pulp. In a small saucepan, combine egg yolks and sugar; stir in raspberry puree until smooth. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Transfer to a bowl. Refrigerate until chilled. Fold in whipped cream. Coarsely mash remaining raspberries. In six freezer-proof parfait glasses, layer 1 tablespoon mashed berries and 1/4 cup cream mixture. Repeat layers. Cover and freeze for 6 hours or overnight. Garnish with additional raspberries if desired. Yield: 6 servings. Nutrition Facts: 1 serving (1 each) equals 215 calories, 11 g fat (6 g saturated fat), 169 mg cholesterol, 13 mg sodium, 27 g carbohydrate, 6 g fiber, 3 g protein.

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