Emergency Dessert Parfait
Teresa Blackburn
- Yield: 4 servings
Ingredients
- 12ounces lemon yogurt (Yoplait)
- 12ounces Cool Whip, thawed
- 1package frozen raspberries, thawed
- 1teaspoon cornstarch
- 2tablespoons sugar
- 1tablespoon lemon zest
Instructions
- Put raspberries in a small saucepan and bring to a low boil. Add sugar and zest and stir to dissolve sugar. Taste, if too tart, add a little more sugar.
- The mixture should now have lots of juice. If not, add some water and bring to a low boil.
- Dissolve cornstarch in a teaspoon of water and add to raspberry mix. Stir until mixture thickens slightly. It should be thick enough to coat the back of a spoon.
- Remove from heat and cool to room temp.
- In a separate bowl, mix equal parts of yogurt and Cool Whip. Mix well.
- Spoon the yogurt mixture into 4 tall wine glasses.
- Top each with 1/4 of the raspberry mixture and chill in frig until time to serve.
- A sprig of mint or a lemon peel curl is a nice garnish.