Lemon-Raspberry Parfaits

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  • 15 min prep time
  • 15 min total time
  • 5 ingredients
  • 4 servings

Ingredients

1
pint (2 cups) vanilla fat-free ice cream
1/4
cup lemon curd (from a jar) or lemon pie filling (from 15.75-oz can)
2
tablespoons lemon juice
1 1/4
cups frozen (thawed) fat-free whipped topping
1
cup fresh or frozen (thawed) unsweetened raspberries

Directions

  1. 1 Line cookie sheet with waxed paper. With 1-inch diameter ice cream scoop, scoop 24 balls of ice cream onto cookie sheet. Freeze while making lemon mixture.
  2. 2 In small bowl, mix lemon curd and lemon juice until smooth. Fold in 1 cup of the whipped topping. Chill until serving time.
  3. 3 To serve, place 3 ice cream balls in each of 4 (6-oz) stemmed parfait glasses. Top with half of lemon mixture and raspberries. Repeat layers. Top each with 1 tablespoon remaining whipped topping. Garnish with lemon peel strips.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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