| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chicago | Desserts | 6 | Servings |
INGREDIENTS
| 8 | oz | Cream cheese; at room temper |
| 6 | tb | Confectioner's sugar |
| 1 | c | Whipping cream |
| 1 | Fresh lemon juice; to taste | |
| 1 | pt | Fresh blueberries; stemmed a |
| ; sprinkled with sugar | ||
| 1 | pt | Fresh red raspberries; light |
| ; with sugar | ||
| _ for garnish _ | ||
| Fresh mint leaves; or | ||
| Lemon balm |
INSTRUCTIONS
Recipe by: Chicago Sun-Times, 94/06/30, Sharon Kramis article Whip cream cheese and confectioner's sugar in a medium bowl until fluffy. Slowly add whipping cream, a little at a time, and continue beating until cream is incorporated and mixture is fluffy. Add lemon juice. To assemble, use parfait glasses, tall wine glasses or champagne flutes. Spoon 1 inch of blueberries into glass, top with a dollop of parfait cream then spoon 1 inch of raspberries on top, followed by another dollop of parf cream. Repeat layers. Garnish with mint leaves Makes 6 to 8 servings Article title: Savoring the Bounty of Berries Posted to MM-Recipes Digest V3 #190 Date: 07/03/96 From: eboyd@shentel.net
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