LEMON CREAM PARFAIT

WHEN LIFE HANDS YOU LEMONS…
As the old saying goes, you make lemonade. And that’s the secret to the wonderfully tart flavor of this parfait.

This was a trick I discovered when I found the recipe for my Lemonade Squares. In fact, the lemon filling for those squares gets repurposed in this dessert parfait.

The tart lemon is offset by sweetened whipped cream or if you don’t want to bother making your own whipped cream, use commercial whipped topping. I used the stuff in the tub for convenience sake, but it still tastes marvelous.

INGREDIENTS

• 1 pkg instant lemon pudding mix (small box, 4 serving size)
• 5 oz evaporated milk
• 2 bars (8 oz each) cream cheese at room temperature
• 6 oz frozen concentrated lemonade mix, defrosted
• 1 tub (8 oz) whipped topping -OR- 2 cups real whipped cream

INSTRUCTIONS

1. In a small bowl, beat pudding mix and evaporated milk for 1 minute; set aside and let stand for 2 minutes.
2. In a large bowl, beat cream cheese until smooth. Gradually add the lemonade concentrate and beat well.
3. Gradually add the pudding/milk mixture and beat well to incorporate.
4. To make parfaits: distribute half of the lemon/cream cheese mixture evenly in 4 old-fashioned or stemless wine glasses.
5. Place a layer of topping or cream on top, then distribute remaining half of the lemon mixture on top of the whipped cream.
6. ............................

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