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August 2005 Issue
Lemon Crème & Berry Parfaits
by Ronda L. Halpin
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No one wants to bake when the summer heat reaches its peak. But, with this month's recipe, you don't have to look at the stove or oven and you'll have a delightful dessert in under a half an hour. Think that's impossible? Convenience items make it possible and fresh berries make it special.

What's even better is that it is low fat and high in fiber (because of the berries) while tasting like a dream. The milk in the pudding even gives you a good dose of calcium. With the dog days of summer upon us, it's nice to know that our dessert options aren't limited to ice cream!


Lemon Crème & Berry Parfaits

  • 1 1/2 c. skim milk
  • 1 (3.4 oz.) pkg. instant lemon pudding mix
  • 1 (8 oz.) pkg. fat free frozen whipped topping -- thawed
  • 2 c. fresh berries -- use strawberries, raspberries, blackberries, blueberries or any combination thereof
In a large bowl, combine the milk and the pudding mix. Beat on medium speed for 3 minutes. Fold in the whipped topping. Spoon about 1/4 cup of the mixture into each of 4 parfait glasses. Carefully assemble layers with the prepared berries and then top with more of the pudding mixture. Repeat this process until all of the pudding mixture is used. Finish the top with berries and chill for at least 15 minutes before serving.
  • Yields: 4 servings
  • Preparation Time: 10 minutes plus chilling time

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

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