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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.'"

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

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

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, 2-3 tablespoons sour cream, 3 tablespoons sauce and another scoop of ice cream. Drizzle with remaining sauce.