| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chicago |
Desserts |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream cheese, at room temper |
| 6 |
T |
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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