Patriotic Parfaits


Today’s red, white, and blue creation is a simple but extremely yummy patriotic parfait.  Fresh raspberries and juicy blueberries and layered between a deliciously creamy goodness.  The cream layer is composed of cream cheese, whipped cream and 2 sugars along with a little vanilla.  It is sweet yet has a slight tartness from the cream cheese and sour cream.  It has sort of a cheesecake quality to it.  It is fabulous. This is the way to eat fresh berries!

Patriotic Parfaits

  • 12 oz container of fresh blueberries
  • 6 oz. container of fresh raspberries
  • 3 oz. reduced fat cream cheese
  • 1/4 cup granulated sugar
  • 2 cups whipping cream
  • 1 cup light sour cream
  • 1 1/2 tsp vanilla extract
  • 1/4 cup powdered sugar
  • 6 (9 oz) clear plastic cups
  1. In a large bowl, beat together the cream cheese and granulated sugar until smooth with a hand mixer.  While mixing, drizzle in 1/4 cup of the whipping cream until blend and the mixture is smooth with no lumps.
  2. Beat in the remaining 1 3/4 cups whipping cream.  Beat until firm peaks form.  Then whip in the sour cream, vanilla, and powdered sugar until well blended.
  3. Pipe or spoon some of the cream mixture into the bottom of each cup, just enough to cover the bottom of the cups.  Top that with a layer of blueberries followed by another layer of the cream mixture.  Then do a layer of raspberries followed by a layer of cream.  Top that off with blueberries places around the rim of each glass.  Refrigerate until ready to serve.

Adapted from Raspberry Parfait recipe from Cooking with Paula Deen May June 2010 issue.

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