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Two-Berry Parfaits

By: Mary Relyea  
"Mary Relyea of Canastota, New York sent the recipe for this pretty layered treat. She relates. 'For variety, I use whatever fresh berries are in season.'"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 47 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. In six parfait glasses, layer 2 tablespoons berry sauce, one scoop of ice cream, 2-3 tablespoons sour cream, 3 tablespoons sauce and another scoop of ice cream. Drizzle with remaining sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2008 by Kristi 
This was so yummy! Really easy to make and I loved the flavour combo, even the sour cream gave... MORE

 
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