Gluten Free Berry Cheesecake Parfait
2 10 Ounce Packages of Frozen Raspberries
2 Tablespoons of Lemon Zest
Sugar to Taste
1 Pint of Fresh Raspberries, Cleaned
1 Pint of Fresh Blueberries, Cleaned
1 Pint of Fresh Strawberries, Hulled and Quartered
2 8 Ounce Package of Cream Cheese, Softened
2 Teaspoons of Lemon Juice
1 Pint of Heavy Whipping Cream
1/3 Cup of Sugar
Directions for Berries:
Put frozen berries in saucepan and bring to a boil. Add enough sugar to sweeten. Add lemon zest. Cool and run mixture through food processor to make smooth sauce. Gently mix fresh berries with cooled
raspberry sauce. Let berries macerate for at least 2 hours.
Directions for Cheesecake:
In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff.
Place a layer of cheesecake in the bottom of the parfait glass. Add a layer of berries. Add another layer of cheesecake, another layer of berries, etc. until glass is full and topped with berries. You can add a
dollop of whip cream and a mint leaf for presentation.
Recipe by Karen Trosino