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Blackberry Lemon Parfait Recipe
|Frozen blackberries||1 Pound, unsweetened|
|Aspartame sweetener||5 Tablespoon (5 Envelopes)|
|Lemon juice||1⁄2 Teaspoon|
|Lemon sherbet/1 quart reduced-calorie lemon sherbet||2 Cup (32 tbs) (1 Recipe)|
Serving size: Complete recipe
Calories 1067 Calories from Fat 80
% Daily Value*
Total Fat 9 g13.9%
Saturated Fat 3.6 g18%
Trans Fat 0 g
Cholesterol 35.3 mg
Sodium 110.4 mg4.6%
Total Carbohydrates 248 g82.6%
Dietary Fiber 22.7 g90.8%
Sugars 189.6 g
Protein 5 g10.7%
Vitamin A 10.4% Vitamin C 25.4%
Calcium 13.2% Iron 20.2%
*Based on a 2000 Calorie diet
Measure 1 1/4 cup (310 mL) of the blackberry puree and place in a heavy saucepan.
Reserve remaining blackberry puree for the sauce.
Cook and stir over medium heat until mixture is reduced to a scant 1 cup (250 mL).
Transfer to a bowl and chill for at least 30 minutes.
Line a 9 x 5 in. (23 x 12.5 cm) loaf pan with plastic wrap.
Transfer 1 1/2 cup (375 mL) of the lemon sherbet to a large bowl.
Fold in the reduced blackberry puree.
Spread one-third of the remaining lemon sherbet in the bottom of the prepared loaf pan.
Cover with the blackberry-lemon mixture.
Top with the remaining lemon sherbet.
Smooth the top and freeze overnight.