| 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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