5 July 2006
Red, White, and Yummy
For our 4th of July cookout, I wanted to make a dessert that was pretty and not too heavy. I decided to combine a couple different recipes that I have mentioned on 35unger before: a delicious lemon pound cake and my beloved homemade whipped cream. Combine with some fruit, and you have some quick and tasty parfaits.
To get the full effect of how pretty the parfaits look, make sure to use clear glasses.
Sparkly Parfaits
makes 4 parfaits | prep time: 15 min.
lemon pound cake, sans glaze
1 pint blueberries
1 dozen large strawberries, chopped small
2 c. whipped cream
sparklers
1. Bake lemon pound cake. Let cool completely.
2. If you made a Bundt cake, cut about a quarter of the cake into half-inch cubes. [Use half a loaf if you made the pound cake in loaf pans.] Cover and store the rest of the cake to enjoy tomorrow.
3. Wash all berries. Chop strawberries. Set aside.
4. Make whipped cream.
5. Start layering ingredients into glasses. First place several cubes of cake, then a good helping of strawberries and blueberries. Next add about 3 heaping tablespoons of whipped cream. Follow with another cake layer, another berry layer, and finish off with a big dollop of whipped cream.
6. Garnish with a blueberry, strawberry piece, and sparkler. Light and enjoy!
