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Two-Berry Parfaits

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."
  • Total Time
    Prep: 20 min. + cooling
  • Makes
    6 servings


  • 1 package (10 ounces) 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


  • 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.
Nutrition Facts
1 each: 398 calories, 16g fat (10g saturated fat), 64mg cholesterol, 93mg sodium, 60g carbohydrate (48g sugars, 3g fiber), 5g protein.

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