Frosty Raspberry Parfaits

By HeatherS

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

Preparation

Step 1

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.