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Fourth of July Parfait

1 (8-ounce) package cream cheese, softened

6 tablespoons powdered sugar

1 cup whipping cream

1 to 2 teaspoons fresh lemon juice, to taste

1 pint fresh blueberries, rinsed, drained and lightly sprinkled with granulated sugar

1 pint fresh red raspberries, rinsed, drained and lightly sprinkled with granulated sugar

Fresh mint leaves for garnish (optional)

1. In a medium bowl, beat the cream cheese and powdered sugar with an electric mixer until fluffy. Slowly add whipping cream a little at a time, beating until mixture is fluffy. Add lemon juice, to taste.
2. To assemble parfaits, use parfait glasses, tall wine glasses or champagne flutes. Spoon 1 inch of blueberries into glass, top with a dollop of cream then spoon 1 inch of raspberries, followed by another dollop of cream. Spoon another layer of blueberries, another dollop of cream and top the parfait with a spoonful of red raspberries. Garnish with mint leaves, if desired.

Serves 6 to 8.

Cook's Note: If you'd like to add some crunch to this recipe, crush some shortbread cookies (or similar cookie) into crumbs and toss with a small amount melted butter. Incorporate this crumb mixture into the layers of the parfait.