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Posted on Jun 29, 2015 |

Rita’s Recipe: Red, White & Blue Lemon Parfait with Fresh Berries

Rita’s Recipe: Red, White & Blue Lemon Parfait with Fresh Berries

A little blurry because it's from a cooking class this week rather than a professional shoot: Lemon parfait with blueberries and strawberries, perfect for Fourth of July or any summer meal.

A little blurry because it’s from a cooking class this week rather than a professional shoot: Lemon parfait with blueberries and strawberries, perfect for Fourth of July or any summer meal.

About Lemons

I love the story about Josephus, a historian in ancient Jerusalem, who supposedly threw lemons at a high priest who was not following rules. Lemons are actually a hybrid between the citron and sour orange.

Lemons have vitamin C, which is necessary for a healthy immune system. They are acidic, but guess what? They turn alkaline in your body.

Here’s a fun dessert for that July 4 picnic, or any time you want a light, creamy summer dessert.

Red, White & Blue Lemon parfait with fresh berries

This is a very soft-set parfait, perfect for layering with seasonal fruits.  I made it with mostly blueberries. All berries have lots of vitamin C and are full of fiber, so eat up! By layering with blueberries and topping with a strawberry you have a cool, creamy dessert for July 4. Elegant in wine glasses. For a picnic, layer in plastic glasses.

  • 6 oz cream cheese, softened
  • 3/4 cup confectioners’ sugar
  • 1 cup whipping cream
  • 2 tablespoons lemon juice or more to taste – I always add more
  • Fresh berries

Combine cream cheese and sugar.  Beat on low speed until smooth.  Add cream and beat until smooth.  Increase speed to medium high and beat until cream is billowy – it won’t hold stiff peaks. Add lemon juice and stir briefly just to blend.

Line up 4 parfait or wineglasses.  Beginning with berries, evenly layer berries and cream.  Garnish with a berry or mint sprig.  Can be made hours before serving. Serves 4-6.

Rita Heikenfeld.

Rita Heikenfeld.

Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist,  the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.

Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!

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