Blueberry Parfait
Prepare instant lemon pudding according to package directions, using the milk. In a medium-sized bowl, with an electric mixer at medium-high speed, beat cream until soft peaks form. Fold whipped cream into prepared lemon pudding. In 4 or 6 individual serving glasses or a 1-quart bowl, spoon a layer of the pudding mixture; sprinkle lightly with cookies and a layer of blueberries. Repeat layers one more time, ending with the pudding. Refrigerate, covered, for about 30 minutes. Garnish with mint sprigs and blueberries, if desired.
Yield: 4 to 6 portions
Per portion : 320 calories, 37.5 g carbohydrate, 18 g total fat, 10.8 g saturated fat
| 1 package (3.4 ounces) instant lemon pudding 1-1/2 cups milk 1 cup heavy (whipping) cream 12 (about 1 cup) gingersnap cookies, coarsely crushed 1 pint (2 to 2-1/2 cups) fresh blueberries |
Prepare instant lemon pudding according to package directions, using the milk. In a medium-sized bowl, with an electric mixer at medium-high speed, beat cream until soft peaks form. Fold whipped cream into prepared lemon pudding. In 4 or 6 individual serving glasses or a 1-quart bowl, spoon a layer of the pudding mixture; sprinkle lightly with cookies and a layer of blueberries. Repeat layers one more time, ending with the pudding. Refrigerate, covered, for about 30 minutes. Garnish with mint sprigs and blueberries, if desired.
Yield: 4 to 6 portions
Per portion : 320 calories, 37.5 g carbohydrate, 18 g total fat, 10.8 g saturated fat