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Lemon Parfaits With Almonds And Strawberries

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Canadian Desserts, Easter 12 Servings

INGREDIENTS

Butter
1 c Finely chopped blanched
almonds
6 Eggs, separated
1 c Granulated sugar
Juice and grated rind of
2 lemons
2 c Whipping cream, whipped
4 c Strawberries

INSTRUCTIONS

Butter 12 cups serving bowl or soufflé dish or 12 parfait glasses.
(If using glass dish, butter only halfway up sides.) Sprinkle with
almonds, reserving 1/4 cup for garnish. In non-aluminum saucepan or
top of double boiler, beat egg yolks with sugar, lemon juice and  rind.
Cook over medium heat or simmering water, stirring until  thickened. Be
careful mixture doesn't boil. Let cool. Beat egg whites  until stiff;
fold into yolk mixture.  Fold in whipped cream. Spoon  into prepared
dish(es); sprinkle with reserved almonds. Refrigerate  for up to 1 day
or freeze for up to 2 weeks.  Garnish with  strawberries just before
serving. Makes 12 servings. Typed in  MMFormat by cjhartlin@msn.com
Source: The Canadian Living  Entertaining Cookbook.  Posted to
MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb  19, 1999

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