Two Berry Parfait

A pretty layered treat that uses whatever fresh berries are in season.


6 servings


1 (10 ounce) package frozen unsweetened raspberries, thawed
1/4 cup granulated (white)sugar
2 tablespoons cornstarch
2 cups frozen sliced sweetened strawberries, thawed
2 teaspoons lemon juice
1 quart vanilla ice cream
1 cup sour cream


Drain raspberries, reserving juice in a 1 cup measuring cup. Set raspberries aside. Add enough water to juice to measure 1 cup. In a saucepan, combine sugar and cornstarch; stir in raspberry juice mixture until smooth.

Add the strawberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and raspberries. Cover and refrigerate for 30 minutes.

In six parfait glasses, layer 2 tablespoons berry sauce, one scoop of ice cream, 2 to 3 tablespoons sour cream, 3 tablespoons sauce and another scoop of ice cream. Drizzle with remaining sauce.

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