Blackberry Lemon Parfait Recipe
Here I am, leaking out my family's Blackberry Lemon Parfait recipe only for you. Better try it and let me know your views. When following Diabetic diet definitely try this Blackberry Lemon Parfait recipe. I prepare this yum Blackberry Lemon Parfait as a Dessert every month or even more often. The marriage of the irresistible flavors of Fruits with other ingredients is the secret to this Blackberry Lemon Parfait. You need to try this Blackberry Lemon Parfait just once! You'll certainly remain loyal to it forever!
Summary
Main IngredientFruits
Ingredients
1 lb. frozen, unsweetened blackberries
5 env. aspartame sweetener
1/2 tsp lemon juice
1 recipe Lemon Sherbet Or 1 qt. reduced-calorie lemon sherbet
Directions
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.
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.
