Raspberry Cream Parfaits
Elegant and luscious, rose-scented raspberry cream layered with whipped cream in Champagne flute or wine glasses.
1 1/2 cups raspberries (reserve 12 berries for garnish)
2 tablespoons granulated sugar
1 1/4 cups plain low-fat yogurt
1 1/4 cups heavy cream
1 tablespoon rosewater*
1/4 cup granulated sugar (or to taste)
- Rinse and drain raspberries and place in a small bowl, sprinkle with sugar to taste; set aside.
- In a large mixing bowl, combine the yogurt and cream. Using an electric mixer, beat mixture until it is nice and thick. Beat in the sugar and rosewater.
- In 4 Champagne flutes or wineglasses, spoon a layer of raspberries, then cream. Repeat layering, ending with the cream. Garnish each parfait with 3 berries.
- Cover the glasses and chill before serving.
Makes 4 servings.
*Rosewater is available at most gourmet markets or Middle Eastern food stores.