raspberry lemon parfait with blueberries

How To Make raspberry lemon parfait with blueberries

• Step 1
  To make coulis - simmer raspberries in 1/2 - 3/4 cup water until very soft and have lost their color. Crush with a spoon as they cook. Strain and discard seeds and remaining mass. Put strained raspberry liquid back into the pot with sugar. Bring to a boil, lower the heat, and simmer until the liquid reduces and thickens. Cool.
• Step 2
  To make crumbs - Mix graham cracker crumbs, chopped nuts, and melted butter until well blended. *To save calories, the butter and nuts may be omitted.
• Step 3
  Make pudding according to package directions.
• Step 4
  Divide half of the buttery graham cracker crumbs into 4 glasses or serving dishes. Pour about 1/4 cup of pudding over the crumbs, then 1/4 of the blueberries. Make another layer with the rest of the crumbs and the rest of the pudding.
• Step 5
  Just before serving, whip the cream, if it isn't the kind in the aerosol container!
• Step 6
  Gently pour 1/4 of the raspberry coulis on top of each parfait.
• Step 7
  Put a generous dollop of whipped cream on top of each pudding and sprinkle chocolate curls over the top of the whipped cream.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!