Frosty Raspberry Parfait

This layered dessert looks so elegant and pretty. It gets compliments every time it is served. Parfaits are a perfect addition to your Fourth of July buffet.


6 servings


4 cups fresh or frozen raspberries, thawed, divided
4 egg yolks, lightly beaten
1/2 cup granulated (white) sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
additional fresh raspberries, optional


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 purée until smooth. Cook and stir over medium heat until mixture reaches at least 160°F (71°C) 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.

Preparation Time: 35 minutes + 6 hours freezing

Nutritional Information

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.

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