Blackberry Lemon Parfait Recipe


Difficulty LevelVery EasyCuisine
Main Ingredient


 Frozen blackberries1 Pound, unsweetened
 Aspartame sweetener5 Tablespoon (5 Envelopes)
 Lemon juice1⁄2 Teaspoon
 Lemon sherbet/1 quart reduced-calorie lemon sherbet2 Cup (32 tbs) (1 Recipe)

Nutrition Facts

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


Puree blackberries, aspartame sweetener, and lemon juice in a food processor or blender.
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.