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Lemon-Raspberry Parfaits
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Prep Time:
15 minutes
Total Time:
15 minutes
Indulge in a quick and delightful parfait bursting with berry and citrus goodness!
Ingredients:
  • 1 pint (2 cups) vanilla fat-free ice cream
  • 1/4 cup lemon curd (from a jar) or lemon pie filling (from 15.75-oz can)
  • 2 tablespoons lemon juice
  • 1 1/4 cups frozen (thawed) fat-free whipped topping
  • 1 cup fresh or frozen (thawed) unsweetened raspberries
Instructions:
  • Prepare the cookie sheet by lining it with waxed paper. Using a 1-inch diameter ice cream scoop, scoop out 24 balls of ice cream onto the cookie sheet. Place in the freezer while preparing the lemon mixture.
  • Mix lemon curd and lemon juice in a small bowl until smooth. Gently fold in 1 cup of whipped topping. Refrigerate until ready to serve.
  • To assemble, put 3 scoops of ice cream in each of 4 (6-oz) stemmed parfait glasses. Add half of the lemon mixture and raspberries. Repeat layers and finish with 1 tablespoon of whipped topping on each. Decorate with lemon peel strips.

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