Neely's Berry Parfait

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Inactive: 30 min
  • Yield: 6 servings
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Ingredients

Berry mixture:

6 ounces frozen raspberries, thawed

6 ounces frozen blueberries, thawed

6 ounces frozen blackberries, thawed

2 tablespoons sugar

1 tablespoon lemon juice

Puree:

6 ounces frozen raspberries, thawed

2 tablespoons sugar

Whipped cream:

1 1/2 cups heavy cream

2 tablespoons sugar

Directions

  1. Berry mixture:
  2. Add 6 ounces raspberries, blueberries, blackberries, sugar, and lemon juice to medium bowl. Stir well to incorporate. Allow the berry mixture to sit at room temperature for 30 minutes.
  3. Puree:
  4. Add 6 ounces of raspberries to a food processor along with 2 tablespoons sugar. Puree until smooth. Remove the raspberry puree to a bowl, cover with plastic wrap, and let chill in the refrigerator.
  5. Whipped cream:
  6. Whip the heavy cream with a hand mixer until frothy and thick. Add the sugar and continue to beat until medium peaks appear. Gently fold in the raspberry puree until blended.
  7. To serve, add a spoonful of the heavy cream to the bottom of an old fashioned glass, top with a spoonful of fruit, and sprinkle with a handful of granola. Repeat the layering once more. Top with a small spoonful of the cream and a few berries on top. Repeat with the remaining glasses and ingredients.