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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Mary Relyea of Canastota, New York sent the recipe for this pretty layered treat. She relates. For variety, I use whatever fresh berries are in season. Ingredients:
1 package (10 ounces) frozen unsweetened raspberries, thawed |
1/4 cup sugar |
2 tablespoons cornstarch |
2 cups frozen sliced sweetened strawberries, thawed |
2 teaspoons lemon juice |
1 quart vanilla ice cream |
1 cup (8 ounces) sour cream |
Directions:
1. Drain raspberries, reserving juice in a 1-cup measuring cup. Set raspberries aside. Add enough water to juice to measure 1 cup. In a saucepan, combine sugar and cornstarch; stir in raspberry juice mixture until smooth.
2. Add the strawberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and raspberries. Cover and refrigerate for 30 minutes.
3. In six parfait glasses, layer 2 tablespoons berry sauce, one scoop of ice cream, 2-3 tablespoons sour cream, 3 tablespoons sauce and another scoop of ice cream. Drizzle with remaining sauce. Yield: 6 servings.
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